Greek potato soup

 Easy soup for lunch with crusty bread

INGREDIENTS 

3 good sized potatoes

16 ounces frozen garden peas

1 carrot sliced

1 can 15 ounces fire roasted diced tomatoes

2 tablespoons Worcestershire sauce 

1 tablespoon gf soy sauce 

1 onion diced

2-3 minced garlic cloves

Option can Lima beans

Fresh or dried dill to taste

1 teaspoon or so dried mint

Salt and pepper to taste

1 cup or a bit more of water— may need 2 cups if adding limas.

DIRECTIONS 

Sauté onion and carrot in a bit of oil for 5 minutes until onion softens. Add garlic for another minute. Add tomatoes and water and potatoes, dill and mint. Cook until vegetable almost tender 20-25 minutes . Add peas  and Worcestershire sauce and soy sauce. When veggies are all done add limas if desired and salt and pepper.

Optional- a bit of dill pickle juice