Italia Primavera - Vegan, Gluten Free

• 5 cups tomatoes
• 1/2 asparagus
• 1 cup lima bean
• 1 cup mushrooms
• onion diced
• 4 cloves minced
• 1/4 cup oil
• 2 sticks lemon grass
• 1/2 cup fresh basil
• cayenne pepper to taste
• black pepper to taste
• garlic minced or powder to taste
• apple cider vinegar to 1/2 cup or adjust to your taste
• Himalayan pink salt to taste

1. In the saucer with a cup of water, lemon grass and salt tobring the tomatoes to boil
2. Turn down the heat and let it simmer for 40 minutes. Add more water if need it, but not too much.
3. Saute onions and garlic
4. Saute mushrooms with black pepper (separately from the onions and garlic)
5. Cut the asparagus on smaller pieces and steam them (make sure you don't overcook them, they get softer in the soup)
6. When tomatoes are ready, add the lima beans to the soup 5 minutes before you add everything else
7. After that add the onions/garlic and mushrooms
8. On the end, add the apple cider vinegar, minced dry garlic and fresh basil leafs ( whole or chopped), stir thoroughly one more time

tomatoes, asparagus, lima bean, mushrooms, onion, oil, lemon grass, fresh basil, cayenne pepper, black pepper, garlic, apple cider vinegar, salt

Taken from www.yummly.com/recipe/ITALIA-PRIMAVERA---Vegan_-Gluten-free-1415594 (may not work)