Vegetable Soup * - cooking recipe

Ingredients

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

Preparation

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