Harvest Vegetable Stew

• 1 medium Onion, diced
• 2 large Carrots, peeled and diced
• 3 ribs Celery, diced
• 1 medium Turnip, peeled and diced
• 1 teaspoon Garlic, minced
• 2 medium Parsnips, peeled and diced
• 2 medium Tomatoes, diced
• 6 cups Vegetable (or chicken) Stock
• 1 large Potatoes, diced
• 2 Tablespoons Parsley, chopped
• 1/2 teaspoon Thyme
• 1 Bay leaf
• To taste Salt and pepper

1. Add all ingredients to a large soup pot.
2. Slowly bring to a boil, reduce the heat and simmer for 1 hour (or until the vegetables are tender).
3. Serve with a crusty Frenchstyle bread.

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