Ingredients 

 

 

Tomatoes 5cups (diced)

Asparagus 1/2 bundle

Lima bean 1cup (frozen)

Mushrooms 1cup sliced

Onion diced 

Garlic 4 cloves minced

Oil  ¼ cup (preferably organic canola) 

Lemon grass 2 sticks (cut to 1/2" length)

Fresh Basil 1/2cup 

Cayenne pepper to taste

Black pepper to taste

Dry garlic minced or powder to taste

Apple Cider vinegar to ½ cup or adjust to your taste

Himalayan Pink salt to taste    

 

Process

 

 

 In the saucer with a cup of water, lemon grass and salt tobring the  tomatoes to  boil

Turn  down the heat and let  it  simmer for 40 minutes. Add more water if need it, but not too much.

Sauté onions and garlic 

Sauté mushrooms with black pepper (separately from the onions and garlic)

Cut the asparagus on smaller pieces and steam them (make sure you don’t overcook them, they get softer in the soup)

When tomatoes are ready, add the lima beans to the soup 5 minutes before you add everything else.

After that add the sauté onions/garlic and mushrooms

On the end, add the apple cider vinegar, minced dry garlic and fresh basil leafs ( whole or chopped), stir thoroughly one more time