Vegetable Soup

Autumn is a great time of year to make vegetable soup, like this one made with root vegetables.  Serve with some good bread, like sour dough.

 

 

  

  

Ingredients:

2 large sweet onions, chopped

4 stalks celery, with leaves if possible, chopped

1 large potatoes, peeled and chopped

6 medium carrots, sliced

2 large (or 4 small) parsnips, peeled and chopped (slice the thin portion, then quarter and slice the rest)

1 medium rutabaga, chopped (first need to cut off all the waxy outside with a sharp knife) 
4 cups fresh baby spinach, slightly chopped to taste

4 Tbsp. unsalted butter

10 cups water

2-1/2 tsp. kosher salt  

Directions:

In a large pot, add 10 cups water, all chopped vegetables (except spinach), salt and butter.  Bring to a boil and then cover and simmer, stirring occasionally.  Cook until vegetables are fork tender (about 1-1/2 hours), then add chopped spinach and cook about 10 minutes longer.  Serve hot.