Categories: Soup

Ingredients

• 1 med onion, chopped
• 1 bay leaf
• 2 T. EVOO
• 1 large carrot, thin sliced
• 1 celery rib, chopped think
• 1 T. tomato paste
• 1/2 lb sweet potato; peeled and cubed
• 1/2 lb yukon gold potatoes, peeled and cubed
• 2 c. reduced sodium chicken broth
• 2 chicken breasts
• 1.5 c. water
• 1/2 c. frozen peas
• 2 T chopped fresh dill

Directions

1. Cook onion until soft w/ bay leaf and 1/2 t. salt in oil in a heavy soup pot; about 5 mins.

2. Add carrot and celery and cook; about 3 mins.

3. Stir in tomato paste and cook; 1 min

4. Add potatoes, water and pepper.

5. Simmer, covered until veg are tender; 20 mins.

6. Discard bay leaf.

7. Puree 1 cup soup and return to pot.

8. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 mins.

9. Season to taste.

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