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Vegetable Dill Soup

(12-10 oz servings)

  • 1 cup chopped yellow onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 ½ tsp. dried basil
  • 1 ½ tsp. dried dill
  • ¼ lb. green beans, frozen and thawed or fresh
  • 10 cups vegetable stock, hot
  • 1 Tbsp. Kitchen Bouquet
  • 1 lb. fresh tomato, diced
  • 1 Tbsp. white sugar
  • ½ cup chopped cabbage
  • 1 cup diced white potatoes
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. chopped parsley

Wilt onion, carrot and celery with a little water in a covered heavy-bottomed stockpot. Remove the lid after the juices are rendered and cook off the excess liquid. Add the herbs and cook for 2-3 minutes over medium heat, stirring often. Meanwhile blanch the green beans until al dente. Cool the beans thoroughly in an ice bath, drain and set aside. Add stock and Kitchen Bouquet and bring to a boil. Add sugar, tomato, cabbage and potatoes and cook until potatoes are just tender. Stir in the vinegar, cooked green beans and parsley and heat together just before serving.

Per Serving: Calories: 47 Protein: 1gm Fat: 0gm Carbohydrates: 11gm Sodium: 364mg

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