Dilled Vegetable Soup

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Dilled Vegetable Soup

 

4 cups vegetable stock

1 tsp dill weed

1 dash pepper (optional)

1 1/2 cups potatoes, diced

1/2 cup onion, diced

3 each carrots, sliced 1/4 " thick

2 cups zucchini, sliced

2 medium tomatoes, chopped

Salt, to taste

 

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.

 

 

" As the beloved God, under the shadow of His wings --- and as the apple of

God's eye --- the seeds of great faith live within us. "

 

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