Soup Ingredients:

• 1 tablespoon olive oil
• 2 onions, peeled
• 1-2 carrots, peeled and either diced or sliced
• 2 potatoes, peeled and diced
• 1 celery root, peeled and diced a bit smaller than the potatoes
• 1 turnip, peeled
• ½ lb yellow beans, cut in halves or quarters
• ¼ lb corn
• 1 red pepper, seeded and chopped in fine, even stripes (for a more colorful experience, you can add yellow and green peppers, chopped in the same way)
• 1 can (1 lb) of chopped tomatoes in tomato sauce (during summer time, you can use 3-4 big tomatoes, peeled, seeded and chopped in small dice)
• The juice from one lemon
• Parsley
• Salt
• Pepper

Cooking Procedure:

Put the olive oil together with water and salt in a stockpot and bring it to boil. When it boils, add the onions, the celery and the turnip, then simmer for 10 minutes, stirring from time to time. Add the potatoes, the carrots, the yellow beans and the corn and let them simmer for 10 more minutes. The last ingredients to be added are the tomatoes, the pepper stripes and the lemon juice, which should be boiled together with the rest of ingredients for about 10 minutes. When it's done, take the onions out of the soup, as otherwise they might give it a strange taste.

Depending on your taste, you can add the minced parsley together with the tomatoes and peppers, or you can add it at the very end, after you take the crock pot off the fire.

Serve the soup hot, with freshly ground pepper and with 1 tablespoon of sour cream (low fat is perfectly fine) for each portion. A small red hot chili pepper will be a nice addition for people who like spicy foods, but that’s not mandatory.

Hint for cooking it faster: you can start with preparing the vegetables that should go first into the pot, then while they are boiling, you can keep on preparing the other ones, which are going to be added later on to the soup. For a nice variation, you can also try this lentil vegetable soup recipe which is also delicious.