Winter Harvest Vegetable Soup - cooking recipe

Ingredients

4 medium carrots, halved and sliced
3/4 cup chopped celery
2 medium onions, chopped
1 leek, sliced thin (white part only)
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
10 cups chicken stock or 10 cups vegetable stock
3 cups cubed peeled boiling potatoes
2 cups cubed peeled butternut squash
2 large tart apples, peeled and chopped
2 medium turnips, peeled and chopped
2 parsnips, peeled and chopped
2 bay leaves
3/4 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
salt

Preparation

In a saucepan melt the butter and add olive oil.
Saute onions, celery and garlic until translucent but not browned. Remove from heat and place in a large stock pot.
Add stock, potatoes, squash, turnips, carrots, parsnips and bay leaves then bring to a gentle boil over medium high heat.
Reduce heat and simmer 5 minutes.
Remove from heat and add apples, basil, thyme, pepper and salt to taste, mixing well.
Ladle into prepared jars leaving a 1\" headspace.
Process pint jars for 75 minutes and quarts for 90 minutes at 10 lb pressure.
Adjust pressure according to your altitude and / or style of canner.