Dilled vegetable soup Recipe

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Dilled vegetable soup

Artist:	_	Yield:	6
Categories:	Entrees, Soups & Stews, Vegetables	Rating:	0
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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 ? Thick
2	cup	Zucchini, Sliced
2	each	Tomatoes, Md, Chopped
1	x	Salt, To Taste

Procedures:

1	Combine the stock with the dill weed, pepper, potatoes, onion, and carrots in a 2-quart saucepan.
2	Bring the mixture to a full boil, partially cover, reduce the heat and simmer for 20 minutes.
3	Add the zucchini and tomatoes and cook another 10 minutes or until all of the vegetables are tender.
4	Salt to taste and serve hot.
5	Each 1 cup serving contains: tot sat cal prot carb fib fat fat chol sodium 107 3 g 22 g 4 g 2 g 0 0 19 mg from the cookbook for the 90s by helen v.
6	Fishe