Spicy Dill Vegetable Soup (Edit recipe)

glassofweinstein

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This hearty soup is the perfect companion to a cold winter day!

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

12

Serves: 6

Ingredients

3 Carrot Sticks, Medium dice
2 Celery, Medium dice
1 Yellow Onion, Medium dice
5 cloves Garlic, Minced
1 - 2 tsp Red Pepper Flakes
1 Tbsp Avocado Oil
2 cups Red Skin Potatoes, Medium dice
3 - 4 Tbsp Dill, fresh, Roughly chopped
11.5 oz Cannellini Beans (canned)
11.5 oz Water
1 quart Chicken Stock
2 - 3 tsp Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat a large pot over medium heat. Add the avocado oil and sauté the carrots, onions, and celery with some of the kosher salt for five to seven minutes. Add the crushed red pepper flakes and garlic and sauté two minutes. Add the potatoes and dill and sauté for two minutes, then add the cannellini beans and water and give a big stir. Add the chicken stock, bring to a boil, and then simmer for 20 minutes or until the potatoes are fork tender. Season to taste and either serve immediately, or optionally simmer on very low until ready to serve!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	184
Fat:	4 g
Carbohydrates:	24 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	831 mg
Fiber:	4 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.