Vegetable Stone Soup

forksoverknives.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

3 cups low sodium vegetable stock

½ (14.5-ounce) can low-sodium diced tomatoes, with liquid

¼ cup green lentils, uncooked

¼ cup barley, uncooked

1 small onion, cut into ¼-inch dice (1 cup)

1½ cloves fresh garlic, minced (¾ teaspoon)

1 celery stalk, cut into ½-inch dice (½ cup)

1 medium carrot, sliced (½ cup)

1 small zucchini, sliced (⅔ cup)

2 small, thin-skinned potatoes, such as Yukon gold or red, cut into ½-inch dice (2 cups)

½ cup sliced mushrooms

¼ teaspoon black pepper

¼ teaspoon paprika

½ teaspoon dried thyme

½ teaspoon dried oregano

¼ teaspoon dried mustard

3 slices whole grain bread

½ tablespoon lemon juice

2 tablespoons chopped fresh herbs (e.g., parsley, chives, basil)

Sea salt (optional)

Directions at forksoverknives.com

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