Autumn Vegetable Soup Recipe

• 3 quart chicken broth
• 3 x potatoes, peeled and diced into bite-sized chunks
• 6 x carrots, 2 parsnips, 2 zucchini, cleaned & sliced into circles
• 6 x celery stalks, peeled and sliced
• 2 lrg onions, skinned and diced
• 1/2 lb string beans cleaned and cut horizontally into two or possibly three pcs
• 1/2 tsp chopped parsley and dill, fresh or possibly dehydrated

1. Place all ingredients in a large pot.
2. Cover and bring to a boil.
3. Lower temperature to medium, stirring occasionally.
4. Simmer for one hour or possibly till vegetables soften.
5. Ladle into a soup terrine and serve immediately or possibly chill and reheat.
6. Tastes better when prepared a couple of days in advance.
7. Yield: 8 servings

chicken broth, potatoes, carrots, celery stalks, onions, string beans, parsley

Taken from cookeatshare.com/recipes/autumn-vegetable-soup-72254 (may not work)