1 large or 2 small onions
10 C. of water
4 potatoes
4 carrots
a handful of dill
a handful of parsley
3 large zucchinis
2 CA. frozen lima beans
1/2 tis. sweet basil
1 tsp. sweet paprika
1 tsp. garlic powder
1 C. brown rice
2 tsp. sea salt

In a large pot, saute onions until a bit browned. Add water. Wash and cut potatoes into quarters. Peel carrots and cut into thirds. Chop dill and parsley and add to the soup. Let root vegetables cook. In the mean time, peel and cut zucchini into chunks. Add to the soup along with rice and remaining ingredients. Let everything cook until all is soft. Blend part of the
soup.