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Vegetable Soup

3 Tbsp. canola oil
1 large yellow onion, finely chopped
handful fresh parsley, finely chopped
1/2 cup finely chopped celery
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp ground black pepper
2 young turnips (less than 3 " diameter), peeled and cut in 1 "cubes
2 med. red-skin potatoes, cut in 1 " cubes
2 large carrots, split in half lengthwise and cut in 1' pieces
5 cups beef or vegetable broth
4 medium fresh tomatoes, peeled and chopped, with juice
8-oz.(small) can tomato sauce
salt to taste
1 Tbsp.sugar
3/4 cup frozen cut sweet corn
1 cup kale, finely shredded

Put fresh tomatoes in a bowl and pour boiling water over them to
cover. Let them sit while you: Heat oil in large soup kettle and
saute onion, parsley and celery with herbs and pepper for 1 minute.
Add chopped turnips, potatoes and carrots, and broth. I make my
broth using 1 vegetable bouillon cube per cup of water, but you
can use homeade beef or chicken broth (with meat in it) if you
like. Bring mixture to a boil and add chopped tomatoes, tomato
sauce, salt and sugar. Let simmer slowly for 5 minutes. After
soaking in the boiling water, the peels of the tomatoes should slip
right off before you chop them. Add corn and continue simmering
for 10 more minutes. Also, at this point add more water if the soup
is too thick. Add kale and continue simmering for 8 more minutes.
Taste broth for seasoning (may need more salt, a tad more sugar,
or herbs.) Carrots and potatoes should be tender-firm. Let soup
sit for 5 minutes before serving. Excellent reheated.

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