Vegetarian Vegetable Soup

6 cups water
1 medium white onion
2 small yellow summer squash
5 large raw carrots
1 green bell pepper (seeded)
2 roma tomatoes
5 stalks celery
1 jalapeno peppers (seed for less spice)
2 cloves garlic
1 tbsp sea salt
1 tbsp black pepper
1 tbsp crushed red pepper (omit for less spice)
4 tbsp fresh cilantro
1 tbsp dried parsley
Sprig of cilantro and slice of lime for garnish

Chop all vegetables. Bring all ingredients to a fast boil in large stock pot and boil for 5 minutes, then transfer to slow cooker.

Cook on high for ~2 hours, then on low for ~5 hours. Can serve as is or use immersion blender to puree soup.

Garnish with cilantro sprig and squeeze of lime.

Serving Size: Makes ~8 1.25 cup servings