Spinach Soup

4 quarts water
1 medium carrot
8 large potatoes
1 stalk celery
1 small parsnip
2 bunches fresh spinach
1 large green pepper
2 large yellow onion
1 bunch parsley
dill and salt and pepper to taste

Bring water to a boil in a large pot. Add thinly sliced carrots and cubed potatoes, as well as thinly sliced celery, and parsnip (remove before serving). Cook until tender. In skillet, sauté pepper and onion in a small amount of olive oil until edges begin to brown. Add to soup[. Add coarsely chopped spinach and parsley (chopped finely). Turn off heat. Allow to stand about 10 more minutes then add dill, and salt and pepper to taste. Garnish with a dab of sour cream.

Serves 8-10