Recipe - Dilled Vegetable Soup

4 cup Vegetable Stock; Rec. # 2
1 teaspoon Dill Weed
1 ds Pepper
1 One half cup Potatoes; Diced
One half cup Onion; Diced
3 Carrots; Sliced 1/4" Thick
2 cup Zucchini; Sliced
2 Tomatoes; Md, Chopped
Salt; To Taste

Combine the stock with the dill weed, pepper, potatoes, onion, and carrots
in a 2quart 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.

Each 1 cup serving contains:
Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
107 3 G 22 G 4 G 2 G 0 0 19 Mg

From The Cookbook For The 90s by Helen V. Fisher

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip