Winter Vegetable Shhooup (Soup)

Again with the snow. We're supposed to get 10 MORE inches this evening. Offices were closed for the second time this week.  There's only one thing left to do: make soup.

I love the ideas guy who thought of packaging leftover bits of vegetable together. It's brilliant because you don't have to think too much about what to get and it's the perfect amount. In this pack was parsnip, onion, turnip, celery, carrot, a leek, a bit of parsley and fresh dill. That's all you need!  I just added potatoes, some kale and seasonings. It's really hearty--even your carnivore friends will like it.

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Winter Vegetable Soup

(YOU DO NOT NEED TO BE EXACT. IT'S SOUP)
 
3      tablespoons    Vegetable or Oil
1      medium        Carrot 

1      medium        Parsnip

1      small         Turnip
3      medium        Potatoes 

2                    Ribs Celery -- Coarsely Chopped
1      medium        Onion -- Coarsely Chopped
1      small         Leek -- Coarsely Chopped
2                    Cloves Garlic -- Crushed
1      teaspoon      Dried Thyme Leaves -- Crumbled

1      small bunch   Fresh herbs (parsley, dill, etc.)
5      cups          Chicken Broth
6      ounces        Fresh Kale -- Chopped

2      dashes        Worcesteshire or Soy Sauce

1      tablespoon    Seasoning salt or mixture of equal 

parts paprika and celery salt  
                     Salt And Pepper To Taste
 
Heat oil in a large saucepan or Dutch oven over medium 

heat. Add carrots, celery, onion, garlic, leeks, herbs, 

and thyme.  Cook, stirring frequently, until slightly 

softened, 5 minutes. Add potatoes and seasoning; stir 

to coat.  Stir in broth, 2 cups water.  Cover and bring 

to boil. Reduce heat to medium low; simmer covered, 1 

hour. Stir in kale, Worcesteshire (and salt and pepper 

to taste); simmer covered 10 minutes.