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This International soup features Vegetable Stock; Rec. # 2, Dill Weed, Pepper, Potatoes; Diced, Onion; Diced. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Dilled Vegetable Soup
Description
This International soup features Vegetable Stock; Rec. # 2, Dill Weed, Pepper, Potatoes; Diced, Onion; Diced. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Combine the stock with the dill weed, pepper, potatoes, onion, and carrots in a 2-quart saucepan.
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Bring the mixture to a full boil, partially cover, reduce the heat and simmer for 20 minutes.
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Add the zucchini and tomatoes and cook another 10 minutes or until all of the vegetables are tender.
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Salt to taste and serve hot
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2326.3kcal
- % Daily Value *
- Total Fat 241.6g372%
- Saturated Fat 36.3g182%
- Cholesterol 0.0mg0%
- Sodium 97576.3mg4066%
- Total Carbohydrate 47.4g16%
- Dietary Fiber 12.7g51%
- Sugars 10.0g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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