– 26 ounce can diced tomatoes can or box – 16 ounce bag mixed vegetables green beans, corn, peas, carrots – 3-4 cups vegetable broth less for chunkier soup – ½ onion diced – 1 celery stalk diced – 1 lemon – 2 teaspoons cumin – ½ cup fresh parsley chopped – ½ teaspoon pink Himalayan salt – black pepper to taste – 1 Bay leaf whole
In a large saucepan all of the ingredients. Cover and turn the heat to high until the edges of the soup start to bubble.
When they start to bubble turn the heat down to medium and cook covered or about 20-30 minutes until the vegetables are soft.