1 sm. rutabaga
1 parsnip
1 turnip
2 med. onions
2 carrots
1 green pepper
1/4 c. butter

Peel and dice the vegetables. Cook all of it in the butter, in covered pot for about 10 minutes, or until onion is tender. Add this to the following:

6 c. chicken stock (48 oz. can)
1 (16 oz.) can crushed tomatoes
1 tbsp. snipped parsley
1 tbsp. salt or to taste
1 tbsp. sugar
1 tsp. dried dill weed
1/3 tbsp. pepper
2 or more potatoes, diced

Cover, bring to a boil and simmer for approximately 40 minutes.

Serves 10 to 12.

NOTE: Any vegetable not to your taste can be eliminated and another substituted.