Dilled Vegetable Soup
Yield
6 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
vegetable stock
|
|
| 1 | teaspoon |
dill weed
|
|
| 1 | dash |
black pepper
|
*
|
| 1 ½ | cups |
potatoes
diced |
|
| ½ | cup |
onions
diced |
|
| 3 ea Carrots; Sliced |
carrots
sliced 1/4 inch thick |
*
|
|
| 2 | cups |
zucchini
sliced |
|
| 2 | medium |
tomatoes
chopped |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
vegetable stock
|
|
| 5 | ml |
dill weed
|
|
| 1 | dash |
black pepper
|
*
|
| 355 | ml |
potatoes
diced |
|
| 118 | ml |
onions
diced |
|
|
carrots
sliced 1/4 inch thick |
*
|
||
| 473 | ml |
zucchini
sliced |
|
| 2 | medium |
tomatoes
chopped |
|
| 1 | x |
salt
to taste |
*
|
Directions
Combine the stock with the dill weed, pepper, potatoes, onion, and carrots in a 2-quart saucepan.
Bring the mixture to a full boil, partially cover, reduce the heat and simmer for 20 minutes.
Add the zucchini and tomatoes and cook another 10 minutes or until all of the vegetables are tender.
Salt to taste and serve hot.
