When the cold winter months blow in, this recipe is a staple on our table. Add some leftover bread or even flavored croutons and you have one hearty and inexpensive meal! 

Vegetable Soup

1 large cupful red lentils

1 turnip

2 medium onions

3 potatoes

1 carrot

1 leek

1 small head celery

parsley

1 lb. tomatoes

3½ quarts water

1. Wash and cut up vegetables, but do not peel.

2. Boil until tender, then strain through coarse sieve and serve.

3. This soup will keep for several days and can be reheated when required.

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