This is one of my favorite soups. I found it online and tweaked it a little to my liking. If you are obsessed with dill like I am then put as much as you want in this soup, you can use a lot of a little, either way it tastes amazing. Enjoy!
2 tbsp. olive oil
3 medium carrots, chopped
3 medium celery, chopped
1 medium leek, thinly sliced
8 or more sprigs fresh thyme, tied together
6 large red potatoes, chopped
2 or more qt. lower-sodium vegetable (start with 2, add more later if needed)
1 bunch asparagus, sliced
1-2 can (15 oz.) navy beans, rinsed and drained
1 bunch/package chopped fresh dill
- In 8-quart saucepot, heat 2 tablespoons olive oil on medium. Add carrots, celery, leek, and fresh thyme. Cook 8 minutes, stirring. Add red potatoes and lower-sodium vegetable broth. Partially cover and heat to boiling on high; reduce heat to simmer. Cook 25 minutes or until potatoes are tender.
- Add asparagus and simmer 3 minutes or until tender. Discard thyme. Stir in navy beans, fresh dill, 1/4 teaspoon salt and 1⁄2 teaspoon pepper.