Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Vegetable Stock -- See |
| \N \N | Recipe |
| 1 teaspoon | Dill Weed |
| 1 dash | Pepper |
| 1½ cup | Potatoes -- Diced |
| ½ cup | Onion -- Diced |
| 3 eaches | Carrots -- Sliced 1/4\" |
| \N \N | Thick |
| 2 cups | Zucchini -- Sliced |
| 2 mediums | Tomatoes -- Chopped |
| \N \N | 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.
Recipe By :
From: Marjorie Scofield Date: 04-17-95 (159) Fido: Cooking