Hearty Vegetable and Mushroom Soup

Ingredients:

• 2 medium onions, diced
• 3 medium carrots, peeled and diced
• 2 stalks celery, diced
• 3 medium turnips, peeled and diced
• 5-8 oz. fresh mushrooms, torn
• 1 cup corn and/or peas/green beans (we used frozen)
• 4 cups vegetable or chicken stock
• 2 15 oz. cans diced tomatoes
• 1 8 oz. can tomato sauce
• 1 15 oz. chick peas
• 4 cloves garlic, minced
• 2 tsp. Italian seasoning
• 1 bay leaf
• 1 tbsp. lemon juice (optional)
• Salt and pepper to taste

Put all ingredients except lemon juice, salt, and pepper into a crockpot. Cook on low for 5-6 hours or until veggies are just soft. Turn heat off. Stir in lemon juice and salt and pepper. Serve with cornbread.

For added Vitamin C, A, and K, add 2 cups of spinach or kale before turning off the heat and cook for 2-3 minutes, or until wilted.