Stewed Winter Veggies

Makes 6 - 10 cups
Serves about 6 - 8

6-8 cups winter veggies, peeled and cut into 1 inch chunks (yams, turnips, rutabaga, parsnips, potatoes, carrots)
1 large onion, cut into 1 inch chunks
6-8 cloves garlic, diced
water or light vegetable broth, as needed
2 cups hearty greens, washed, trimmed and chopped (kale, collard greens, mustard greens) ¼ c. extra virgin olive oil
2 Tb. soy sauce or tamari

In a large saucepan or soup pot, sauté onion and garlic over medium heat for 2 to 3 minutes. Place the cut veggies in the pot, then add enough water or broth to more than cover the veggies by 2 inches. The more water you use, the more broth you will have.

Bring the water to a boil, then reduce heat to medium-low. Cover the saucepan with a lid, and simmer for 30 minutes.

Stir in the greens, cover again and cook for 10 to 15 minutes longer.

Ladle some into bowls, drizzle olive oil over each serving, and serve hot.