Name: Dill Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Vegetarian
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 cloves of garlic, minced; 2 large carrots, peeled and sliced; 2 celery stalks, chopped; 1 red bell pepper, seeded and diced; 1 zucchini, diced; 6 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup chopped tomatoes; 1 cup green beans, trimmed and chopped; 1/4 cup fresh dill, chopped; Juice of 1 lemon

Instructions

Heat the olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes.
Add the sliced carrots, chopped celery, diced bell pepper, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally until the vegetables begin to soften.
Pour in the vegetable broth and add the dried thyme, oregano, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes until the vegetables are tender.
Stir in the chopped tomatoes and green beans, allowing the soup to simmer for another 10 minutes to blend the flavors together.
Remove the pot from the heat and fold in the freshly chopped dill and lemon juice. Taste the soup and adjust the seasoning if needed.
Serve the Dill Vegetable Soup hot in bowls, garnished with a sprig of fresh dill and a slice of crusty bread on the side for dipping. Enjoy the heartwarming and nourishing flavors!

Ingredients

Instructions

Nutrition Facts

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