Vegetable Dill Soup

This is a regular that my husband requests often. Serve it with some homemade muffins or rolls/cinnamon rolls and a fruit salad and you've got yourself a delicious homemade meal. So comforting on a nice rainy day like today :)

The dill is an essential ingredient as it gives it a unique and flavorful taste. The vegetables are very versatile and you can add whatever suites your tastes, and as much or little as you want. Feel free to add some black or pinto beans for some protein as well.

Ingredients
1-2 TB olive oil
1 medium onion
1 tsp minced garlic (optional)
4 medium carrots
1 large potato, diced
1-2 C any other vegetables you have on hand (we like zucchini and/or squash)
8 C water
1 tsp salt
1/4 tsp pepper
1 TB Better than bouillon (beef)
2 C dried noodles (penne, farfale, etc)
1 TB dried dill

Directions
Saute the onion, carrots, and garlic in the olive oil. Add the other vegetables, water, salt, pepper, and bouillon. Bring to a boil and cook for 10-15 minutes, then add the noodles and cook for however long the package says. We like the mini farfalle, but anything will work. Add the dill at the very end and you're good to go!