squash

Lily’s Souper Soup

2 tbsp. olive oil or steam sauté with pure water
12 medium sized tomatoes
2 large chopped onions
2 bulbs minced garlic
8 celery stalks
1 bunch chard
1 bunch kale
2 medium zucchini
1 medium yellow squash
3 carrots
2 lemons
1 cup basil
½ cup parsley
24 cups water (ok to add 8 cups more if needed)
Dash of red wine
Sea salt and pepper to taste

Optional: Lots of fresh or dried herbs, some excellent additions include thyme and marjoram. Also, organic potatoes are great in here.