2 1/2 tbsp. butter or olive oil
1/2 c. finely chopped onions
1/2 c. sliced celery
1 lg. carrot, thinly sliced into rounds
1 can (16 oz.) tomatoes, undrained
1 lg. potato, peeled & cubed
1 qt. (4 c.) chicken stock (can use canned broth, diluted)
1/2 tsp. salt or to taste
Freshly ground pepper to taste
3 to 4 tsp. dried dill weed (2 or more tbsp. fresh if available)
1/2 c. fresh green beans, cut (can use frozen)
1/2 c. frozen peas
1/2 med. sized cauliflower, cut into sm. flowerets

Melt butter or oil in soup pot over moderate heat. Add onions, celery and carrots, and saute until softened. Do not brown. Add tomatoes (if whole, break up), potato, chicken stock, salt if necessary and pepper. Bring to boil, cover and simmer 25 minutes. Add dill, beans, peas and cauliflower. Simmer 15 more minutes until vegetables are just tender. Do not over cook. Serve hot. Makes 6 to 8 servings.