Vegetable Dill Soup
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 1⁄2 tablespoons olive oil
- 1⁄2 cup onion, finely chopped
- 1⁄2 cup celery, coarsely chopped
- 1 large carrot, cut in 1/8 inch rounds
- 16 ounces diced tomatoes, undrained
- 1 large potato, un-peeled, scrubbed and cubed
- 1 quart chicken stock or 1 quart vegetable stock
- 3⁄4 teaspoon salt
- pepper
- 2 teaspoons dill weed (or 2 T fresh baby dill)
- 1⁄2 cup fresh green beans, cut in 2 in. pieces
- 1⁄2 cup frozen peas
- 1⁄2 medium cauliflower, cut flowerets in half
directions
- Add olive oil to large pot. Heat to a moderate temperature. Add onions, celery, and carrots. Saute, stirring 6-8 minutes. Don’t brown onions.
- Add tomatoes, potatoes, stock, salt and pepper. Cover and bring to a boil. Reduce to low. Simmer 25 minutes.
- Add dill, beans, peas and cauliflower. Return to boil. Reduce heat.
- Simmer 15 minute or until vegetables are barely tender. Serve hot.
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RECIPE SUBMITTED BY
ann2boys
United States