Vegetable Dill Soup
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
584
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).