Minestrone Soup

Serves 6

½ onion, chopped

1 Carrot, diced

2 Stalks of celery, chopped

1 piece of zucchini, diced

1 parsnip, diced

1 small potato, cut into small cubes

¼ cup lentils

1 TBSP tomato paste

1 14.5 ounce can of diced tomatoes

½ tsp sea salt

2 Tbsp olive oil

1 tsp dried Italian seasoning

6 cups water(or veg. stock)

Note: Optional 1 cup of white beans (low acidity)add with the vegetables.

        Optional 1 cup of cooked quinoa pasta add after the soup is done.

In a large soup pot, heat the olive oil. Saute onion until soft about 6 minutes. Add the carrot, celery, zucchini, potato, parsnip, lentils and tomato paste. Stir and cook for 2 minutes. Add the canned tomatoes and 6 cups of water or stock. Add the salt and herbs. Bring to a boil and then immediately to a simmer for 45 minutes.  At this point you should taste the soup, it might need more salt.

This is my families favorite. Enjoy

Lentil Soup

1 ½ cups lentils

½ large yellow onion, chopped

½ cup diced celery

1/2  cup diced carrots

½ cup diced zucchini squash

1 large or 2 small potatoes, diced

2 tsp. sea salt

1 bay leaf

5 cups Vegetable Stock

2 Tablespoons Olive Oil

Heat oil olive oil in a large pot over medium heat.  Saute the onion until soft, about 6 minutes. Add the celery, carrots zucchini and potatoes. Stir and cook for about 2 minutes. Add the lentils, broth and bay leaf. Bring to a boil, lower the heat to a simmer, cover the pan and cook  for 1 ½ hours. Stir occasionally.

When the soup is done, remove the bay leaf. Add the salt. Note: I never salt dried beans or lentils unitl after they are cooked. Adding salt before can make them tough.