------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
  
      Title: Dilled Vegetable Soup
 Categories: Main dish Soups Vegetables   
   Servings:    6
 
       4 c  Vegetable Stock; Rec. # 2 
       1 ts Dill Weed 
       1 ds Pepper 
   1 1/2 c  Potatoes; Diced 
     1/2 c  Onion; Diced 
       3 ea Carrots; Sliced 1/4 Thick 
       2 c  Zucchini; Sliced 
       2 ea Tomatoes; Md, Chopped 
       1 x  Salt; To Taste 
 
   Combine the stock with the dill weed, pepper, potatoes, onion, and carrots
   in a 2-quart saucepan.  Bring the mixture to a full boil, partially cover,
   reduce the heat and simmer for 20 minutes.  Add the zucchini and tomatoes
   and cook another 10 minutes or until all of the vegetables are tender.
   Salt to taste and serve hot.
   
   
   Each 1 cup serving contains:
   
                                 Tot    Sat
   Cal    Prot    Carb    Fib    Fat    Fat    Chol    Sodium
   --------------------------------------------------------------------------
   107    3 G     22 G    4 G    2 G      0      0       19 Mg
   
   
   From The Cookbook For The 90s by Helen V. Fisher
  
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