No-Chicken Soup

Ingredients

• 2 tablespoons virgin olive oil
• 1 medium onion, chopped
• 1 medium garlic clove, minced
• 2 medium carrots, sliced into 2-inch lengths
• 3 celery ribs, sliced into 2-inch lengths
• 1 large potato, halved and sliced 1/2-inch thick
• 2 bay leaves
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh dill
• 1 1/2 teaspoons fine salt
• 1/2 teaspoon ground sassafras leaves
• 3 grinds fresh black pepper
• 8 cups water

Directions

1. 1

   Warm oil in a soup pot large enough to hold 10 cups over medium heat.

2. 2

   Saute onion until golden brown.

3. 3

   Add all other ingredients.

4. 4

   Simmer over low heat until reduced by about 1/4. (For me that usually takes about 2 hours). If the soup reduces too quickly before the vegetables are cooked, add a little water and continue cooking.

5. 5

   You may also put all the ingredients in a crock pot and cook the soup on low for about 6 hours and high for about 3 (very approximate times!).

6. 6

   Correct the seasoning--add sassafras and/or fresh black pepper if you like.

7. 7

   This soup is excellent served with cooked egg noodles or garlic-flavored bagel chips.