No-Chicken Soup

• 2 tablespoons virgin olive oil
• 1 medium onion, chopped
• 1 medium garlic clove, minced
• 2 medium carrots, sliced into 2-inch lengths
• 3 celery ribs, sliced into 2-inch lengths
• 1 large potato, halved and sliced 1/2-inch thick
• 2 bay leaves
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh dill
• 1 1/2 teaspoons fine salt
• 1/2 teaspoon ground sassafras leaves
• 3 grinds fresh black pepper
• 8 cups water

1. Warm oil in a soup pot large enough to hold 10 cups over medium heat.
2. Saute onion until golden brown.
3. Add all other ingredients.
4. Simmer over low heat until reduced by about 1/4. (For me that usually takes about 2 hours). If the soup reduces too quickly before the vegetables are cooked, add a little water and continue cooking.
5. You may also put all the ingredients in a crock pot and cook the soup on low for about 6 hours and high for about 3 (very approximate times!).
6. Correct the seasoning--add sassafras and/or fresh black pepper if you like.
7. This soup is excellent served with cooked egg noodles or garlic-flavored bagel chips.

virgin olive oil, onion, garlic, carrots, celery, potato, bay leaves, fresh parsley, fresh dill, salt, ground sassafras leaves, fresh black pepper, water

Taken from www.food.com/recipe/no-chicken-soup-389392 (may not work)