Dilled Vegetable Soup Recipe

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Dilled Vegetable Soup Ingredients

4 cup vegetable stock, rec. # 2
1 tsp dill weed
1 dash pepper
1 1/2 cup potatoes, diced
1/2 cup onion, diced
3 each carrots, sliced 1/4 thick
2 cup zucchini, sliced
2 each tomatoes, md, chopped
1 salt, to taste

A Recipe for
Dilled Vegetable Soup

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This is a recipe for Dilled Vegetable Soup from the recipe cookbook of Recipes-to-go (Meal)

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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

Dilled Vegetable Soup

Red meat is not bad for you. Now blue-green meat, that’s bad for you!
Tommy Smothers

Dilled Vegetable Soup 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.

Serves: 6

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Dilled Vegetable Soup Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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