Vegetable Dill Soup - cooking recipe

Ingredients

2 1/2 tablespoons olive oil
1/2 cup onion, finely chopped
1/2 cup celery, coarsely chopped
1 large carrot, cut in 1/8 inch rounds
16 ounces diced tomatoes, undrained
1 large potato, un-peeled, scrubbed and cubed
1 quart chicken stock or 1 quart vegetable stock
3/4 teaspoon salt
pepper
2 teaspoons dill weed (or 2 T fresh baby dill)
1/2 cup fresh green beans, cut in 2 in. pieces
1/2 cup frozen peas
1/2 medium cauliflower, cut flowerets in half

Preparation

Add olive oil to large pot. Heat to a moderate temperature. Add onions, celery, and carrots. Saute, stirring 6-8 minutes. Don't brown onions.
Add tomatoes, potatoes, stock, salt and pepper. Cover and bring to a boil. Reduce to low. Simmer 25 minutes.
Add dill, beans, peas and cauliflower. Return to boil. Reduce heat.
Simmer 15 minute or until vegetables are barely tender. Serve hot.