Tomato Lentil Soup

• 6 cups water
• 3 cups tomato puree (3 large chopped unpeeled ripe tomatoes and 1 cup water blended until smooth)
• 1 bay leaf
• 1 12 cups carrots, quartered lengthwise,then diced
• 1 12 cups onions, chopped
• 2 cups lentils
• 2 cups celery, chopped
• 2 cups red cabbage or 2 cups green cabbage, diced
• 13 cup green pepper, diced
• 2 tablespoons olive oil
• 1 12 cups zucchini, sliced in 1/4 " thick half circles
• 3 cups broccoli, thinly sliced stems,bite-sized flowerettes
• 2 cups tomato juice
• 1 clove garlic, minced
• 34 teaspoon apple cider vinegar
• 2 -4 tablespoons tamari, to taste
• salt, to taste

1. Bring water, tomato puree, bay leaf, carrots, onion, lentils, celery, cabbage, green pepper, and olive oil to boil.
2. Simmer, covered stirring occasionally, for about 45 minutes to 1 hour or until lentils are very soft and all vegies are tender.
3. Add zucchini, broccoli, tomato juice, garlic, and vinegar.
4. Simmer 10-15 minutes, or until the zucchini and broccoli are tender.
5. Season with tamari and salt as desired.
6. Serve.

water, tomato puree, bay leaf, carrots, onions, lentils, celery, red cabbage, green pepper, olive oil, zucchini, broccoli, tomato juice, clove garlic, apple cider vinegar, salt

Taken from www.food.com/recipe/tomato-lentil-soup-18797 (may not work)