For those that wanted the recipe:

• 1 onion, chopped into half inch strips
• 3 celery sticks, diced
• one pack of baby bella mushrooms
• one parsnip, finely diced
• two zucchini, cut into small cubes
• 4-5 large red potatoes, cubed with skin on
• 1 pound of carrots, cut into chips, or one pound of baby carrots
• 1 can of light red kidney beans, drained and washed
• 1 can fire roasted tomatoes
• 4 cups of veggie broth
• 1 tablespoon of lemon juice (optional)
• 1 can of tomato paste (optional)
• 2 tablespoons of olive oil
• 1/4 teaspoon of cayenne pepper
• 1/4 teaspoon of smoked paprika
• 1/4 teaspoon of ground black pepper
• 1/2 teaspoon of Italian seasoning
• 3/4 teaspoon of dried garlic

1. In a large pot on medium high heat, add olive oil, onions, celery, mushrooms. Saute until softened.

2. Pour in veggie broth, lemon juice, and spices. Mix well.

3. Pour in the rest of the veggies and kidney beans. Mix well.

4. Pour in fire roasted tomatoes on top. DO NOT MIX, and do not dispose of the can.

5. Fill the can from the fire roasted tomatoes with water and pour into pot. Do not stir.

6. Cover the pot with a lid, lower heat to medium, and simmer for between 30-45 minutes, stirring occasionally.

7. Optional - add in tomato paste and stir well.

8. Add additional spices or salt to taste.

9. Serve with noodles. I prefer those small middle rings.