1 large onion, peeled and diced
5 large potatoes, peeled and diced
5 large turnips, peeled and diced
5 large carrots, peeled and diced
1 (15 oz.) can chicken broth (Swanson)
4 tbsp. (1/2 stick) butter
1 tsp. salt
1 tsp. pepper

Put all ingredients into large pot. Add enough water to cover vegetables. Cook over medium-high heat until boiling. Turn heat to low and cook until carrots are soft.

Note: May add more butter or chicken broth to prevent dryness.

Serve. Feeds 4 to 5.

Submitted by: Marsha Zepp