Vegetable Soup *

• 6 oz. mushrooms, sliced (no stems)
• 1 parsnip, peeled and diced
• 2 potatoes, peeled and diced
• 1 large or 2 small leeks, halved and diced
• 2 stalks celery, peeled and diced
• 2 carrots, peeled and diced
• 1/2 lb. green beans, diced
• 1 large (1 lb. 13 oz.) can crushed tomatoes
• 6 c. water
• 1 Tbsp. lentils
• 1/2 c. any kind of a small pasta (e.g., bow ties)
• salt and pepper to taste
• 1 tsp. fresh dill, chopped

1. Combine all ingredients (except lentils, pasta and dill) in a soup pot.
2. Bring to a boil; reduce heat and gently simmer, uncovered, for 1 hour.
3. Add the lentils and pasta and continue simmering until they are cooked.
4. Stir in fresh dill just before serving.
5. Serves 6 to 8.

mushrooms, parsnip, potatoes, leeks, stalks celery, carrots, green beans, tomatoes, water, lentils, pasta, salt, fresh dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763255 (may not work)