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Dill Vegetable Soup

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Ingredients
  Vegetable stock 4 Cup (64 tbs)
  Dill weed 1 Teaspoon
  Pepper 1 Dash
  Diced potatoes 1 1⁄2 Cup (24 tbs)
  Diced onion 1⁄2 Cup (8 tbs)
  Carrots 3 , sliced 1/4 inch thick
  Sliced zucchini 2 Cup (32 tbs)
  Tomatoes 2 , chopped
  Salt To Taste
Directions

MAKING
1. Take a 2 quart saucepan, add stock along with dill weed, potatoes, pepper, carrots and onion.
2. All the mixture to come to full boil.
3. Cover partially, lower the heat and allow the mixture to simmer for 20 minutes.
4. Mix in tomatoes and zucchini. Cook for 10 minutes to allow vegetables to turn tender.
5. Season with salt to taste.

SERVING
6. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 93 Calories from Fat 4

% Daily Value*

Total Fat 0.42 g0.65%

Saturated Fat 0.07 g0.34%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 601.3 mg25.1%

Total Carbohydrates 20 g6.7%

Dietary Fiber 5.4 g21.7%

Sugars 5.7 g

Protein 3 g6%

Vitamin A 167% Vitamin C 38.6%

Calcium 5.8% Iron 8.7%

*Based on a 2000 Calorie diet

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Dill Vegetable Soup Recipe