Vegetable Dill Soup

• 2 1/2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 1/2 cup celery, coarsely chopped
• 1 large carrot, cut in 1/8 inch rounds
• 16 ounces diced tomatoes, undrained
• 1 large potato, un-peeled, scrubbed and cubed
• 1 quart chicken stock or 1 quart vegetable stock
• 3/4 teaspoon salt
• pepper
• 2 teaspoons dill weed (or 2 T fresh baby dill)
• 1/2 cup fresh green beans, cut in 2 in. pieces
• 1/2 cup frozen peas
• 1/2 medium cauliflower, cut flowerets in half

1. Add olive oil to large pot. Heat to a moderate temperature. Add onions, celery, and carrots. Saute, stirring 6-8 minutes. Don't brown onions.
2. Add tomatoes, potatoes, stock, salt and pepper. Cover and bring to a boil. Reduce to low. Simmer 25 minutes.
3. Add dill, beans, peas and cauliflower. Return to boil. Reduce heat.
4. Simmer 15 minute or until vegetables are barely tender. Serve hot.

olive oil, onion, celery, carrot, tomatoes, potato, chicken, salt, pepper, dill, fresh green beans, frozen peas, cauliflower

Taken from www.food.com/recipe/vegetable-dill-soup-244575 (may not work)