Monday, August 25, 2008


1 onion, thinly sliced
2 carrots, halved lengthwise and thinly sliced
2 celery ribs, thinly sliced
2 T. olive oil
2 14.5 oz. cans chicken or vegetable broth
1/2 t. salt
1/2 t. pepper
1 small zucchini, halved lengthwise and thinly sliced
1 yellow squash, halved lengthwise and thinly sliced
1 c. green beans, cut into 1/2 inch pieces
2 T. fresh dill

Cook onion, carrots and celery in oil in a medium saucepan over medium heat until golden, about 10 minutes. Add broth, salt, and pepper; bring to a boil. Stir in zucchini, yellow squash, and green beans. Cover and simmer 10 minutes, or until veggies are tender. Add dill. Makes about 5 cups.

Notes: This also tastes good pureed for those who aren't big veggie fans or who prefer smooth soups.

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