Veggie Soup

Just as comforting and delicious as chicken soup, without the chicken. Onion, carrots, celery and dill are essential ingredients. All other veggies listed are wonderful but optional.

Makes 4 quarts; serves 8 to 12

• 8 cups vegetable broth and/or bouillon & water
• 1 large onion, chopped
• 3 large carrots, chopped
• 6 ribs celery, de-stringed and chopped
• 1 large sweet potato, diced, optional
• 1 large or 2 small parsnips, diced, optional
• 1 turnip, diced, optional
• 1 small zucchini, chopped, optional
• 10- to 16-ounce box button mushrooms, quartered, optional
• At least 1 tablespoon nutritional yeast flakes, to taste (omit for Passover)
• 1/4 teaspoon black pepper
• Leaves of 5 to 6 sprigs fresh dill, or 2 teaspoons dried dill or to taste
• At least 1 teaspoon porcini mushroom powder, to taste, optional 
• Salt only if needed
• 8 ounces small-shape pasta such as ditalini, or broken spaghetti, optional (omit for Passover)
• Egg-Free Matzo Balls for serving, optional

In a 6-quart saucepan combine all ingredients except dill, pasta and matzo balls. Bring to a boil, then simmer 30 minutes or until all veggies are tender. Meanwhile, if using pasta, cook in salted water according to package directions; drain, rinse under cold water and set aside. Add dill and pasta to soup. Taste and adjust seasonings.