Peasant Soup

Ingredients:

2 Tbsp. vegetable oil

3 stalks celery, diced

2 carrots, diced

1 onion, diced

3 cloves garlic, minced

1/2 tsp.

1/2 tsp. dried dill

1/4 tsp. turmeric

1 28oz. can diced tomatoes

1/3 cup dried green lentils, rinsed and drained

1/2 large sweet potato, peeled and diced

1 Tbsp. tomato paste

1/2 cup macaroni pasta

2 cups vegetable broth

2 and 1/2 cups water

1 19oz. can bean medley, drained and rinsed

2 Tbsp. chopped fresh parsley

Directions:

In a large soup pot, heat oil over medium heat. Fry celery, carrots, onion, garlic, salt, dill, and turmeric, until softened, about 6 minutes; stir occasionally. 

Stirn in tomatoes, lentils, sweet potatoes, tomato paste, vegetable broth, and water. Bring to a boil; then reduce heat and simmer, covered. Cook until lentils are tender, about 25-30 minutes.

Meanwhile, in a large pot of boiling water, cook pasta until al dente. Drain and add to soup along with the beans and parsley. Simmer for 5 minutes. Serve with fresh, crusty bread.

*Recipe adapted from Canadian Living: The Vegetarian Collection cookbook. By Allison Kent and the Canadian Living Test Kitchen. Published Sept. 14 2010 by Transcontinental.