Vegetable soup

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 3 carrots, sliced
• 2 potatoes, diced
• 3 stalks celery, sliced
• 2 tsp Italian spices
• 800 g diced tomatoes
• 600 g corn
• 400 g kidney beans
• 1 bay leaf
• 1 l vegetable broth
• 250 ml water
• A handful of parsley, finely sliced
• 2 tbsp lemon juice
• 1.5 tsp salt
• 0.5 tsp pepper

Preparation

1. Cook onions, garlic in olive oil on medium-low heat
2. Add carrots, potatoes, celery, cook for another 5 minutes
3. Add Italian spices, cook for 1 minute
4. Add tomatoes, corn, kidney beans, bay leaves, broth and water
5. Bring to a boil, then turn heat down to low. Cook until the vegetables are soft; about 35 minutes.
6. Add parsley, lemon juice, salt and pepper.
7. Serve with bread and butter.

Chop the parsley as small as you can. Otherwise bits of wet parsley stick to everything.

Original recipe by Hummus Sapiens