Vegetable Soup

The end of the semester brings the kind of stress that can make you forget that your problems are totally first world problems.  What better way to sooth the soul than soup?  This version has all the familiar dill, lemon and garlic fragrance of the less chicken friendly Jewish penicillin.  I really love carrots, so I go a little crazy with them.  But this is more of a road map than a recipe- throw in whatever soothes your soul.   Enjoy! -Amanda

Vegetable Soup

1 tablespoon olive oil

1 tablespoon dried dill

1 large leek, chopped

2 celery stalks, sliced

6-8 carrots

2 large red potatoes

1 can white beans

1 quart vegetable stock

2 cups water

1/2 head garlic, minced

1/2 lemon, sliced

salt and pepper to taste

Directions

1.  In a soup pot, saute leeks and celery in the olive oil with dill.

2.  Add carrots and potatoes, and continue to cook for about 5 minutes.

3.  Add white beans.

4.  Deglaze with vegetable stock, and additional water.

5.  Add garlic and lemon slices to the broth.

6.  Allow to simmer until all the flavors have married.  I’d give it half an hour or so, but the longer it sits, the better it gets!

7.  Season with salt and pepper.

8.  Serve warm with crusty bread!

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