Categories: Soups/stews, Vegetables 
      Yield: 8 servings 
  
      2 tb Safflower Oil                       1 x  Turnip, sliced (peel if waxy 
      1 x  Lg Onion, sliced                    2 x  Cloves Garlic, halved 
      1 x  Carrot, sliced (with greens)        2 qt Plus 1 cup Water 
      1 x  Stalk Celery,sliced (w/grns)        1 x  Bay leaf 
      1 x  Tomato, cubed                       1 x  Lg sprig Parsley 
      1 x  Potato, cubed                     1/2 ts Black pepper 
  
   In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and 
  garlic. Cook until vegetables are tender, about 10 minutes. 
   Add remaining ingredients. Cover, bring to a boil, reduce heat, and 
  simmer 1 hour. 
   Strain stock and discard the vegetables, bay leaf, and parsley. 
  Stock may be used immediately, refrigerated for 3-4 days, or frozen for up 
  to 1 month.