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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I don't remember where I got this recipe but it is a great fresh tasting spring and summer soup. Even my children like it! Serve with a crusty bread and an icy drink for a light meal. 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:
1. 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.
2. Add tomatoes, potatoes, stock, salt and pepper. Cover and bring to a boil. Reduce to low. Simmer 25 minutes.
3. Add dill, beans, peas and cauliflower. Return to boil. Reduce heat.
4. Simmer 15 minute or until vegetables are barely tender. Serve hot.
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