Busters Recipes

Dilled Vegetable Soup

4 cups vegetable stock

1 tsp dill weed

1 dash pepper

1 1/2 cups potatoes, diced

1/2 cup onion, diced

3 ea carrots, sliced 1/4" thick

2 cups zucchini, sliced

2 medium tomatoes, chopped

Salt, to taste

Combine the stock with the dill weed, pepper, potatoes, onion, and carrots in a 2-quart saucepan. Bring the mixture to a full boil, partially cover, reduce the heat and simmer for 20 minutes. Add the zucchini and tomatoes and cook another 10 minutes or until all of the vegetables are tender. Salt to taste and serve hot.