Holy Land Soup - cooking recipe

Ingredients

2 carrots, grated
2 zucchini, grated
2 potatoes, grated
2 small onions, grated
2 Tbsp. butter
2 heaping Tbsp. Quaker oats
3 c. chicken broth (College Inn)
3 c. water
1 bunch parsley
1 bunch dill

Preparation

Brown Quaker oats in butter in a big pot.
Add grated vegetables; cook about 2 minutes.
Add chicken broth.
Bring to a boil.
Add 3 more cups of water.
Cook 10 minutes.
Add parsley and dill.
Cook 10 minutes.