Many early farmers came into the kitchen after early-morning chores for a breakfast of vegetable soup made of anything and everything the garden had to offer.

1 large onion, chopped fine

2 carrots, grated

1 c. diced celery

1 green pepper, diced

1 white turnip, sliced thin

4 Tbsp butter

6 c. chicken, beef or vegetable broth.

Optional:

1 c. green beans

1 c. peas

2 c. peeled & chopped tomatoes

1 c. lima beans

1 c. shredded cabbage

1 c. chopped zucchini

Cook the onion, carrots, celery, green pepper & turnip in butter in a heavy kettle until tender. Add the broth. Cover & simmer for 30 minutes.

Add any or all of the optional vegetables except the cabbage & zucchini, & simmer 5 minutes longer. The cabbage & the zucchini should be cooked only the last 2 minutes.

Season will with salt & pepper. Serve with lots of buttered toast.

This is a refreshing, light soup.