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