|Margarine/Vegetable oil||2 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Garlic cloves||3 Large, chopped|
|Water/Vegetable cooking liquid||2 Quart|
|Sliced carrot||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped turnip||1⁄2 Cup (8 tbs)|
|Parsnips||1⁄2 Cup (8 tbs), chopped|
|Shredded lettuce/Chard/collards/other greens||1 Cup (16 tbs)|
|White pepper||1⁄8 Tablespoon|
Heat margarine in a Dutch oven; add onion and garlic and saute* about 5 minutes.
Add water, bring to boil; lower heat and add all the ingredients except salt.
Let simmer 1 1/2 hours; taste, add salt, correct seasonings, and continue cooking up to one half hour more or until all the ingredients are very tender.
Strain the broth and use it as the basis for other soups or dishes. (Strained broth can be frozen for later use.)