1 tbsp. corn oil
1 onion, thinly sliced
1/2 oz. ground beef or ground pork
1/2 leek, thinly sliced
14 oz. canned tomatoes
Pepper to taste
1/2 tsp. basil or oregano, dried
6 tsp. concentrated chicken broth
3 cups hot water
1 large carrot, sliced
1 unpeeled potato, diced
1 stalk celery, diced
1/2 zucchini, cut in pieced
1/2 cup turnip, cubed
1 tbsp. fresh parsley, chopped
1 garlic clove, halved

Serves 6

From Amanda

Heat the oil in a saucepan and brown the onion and the meat.

dilute the concentrated chicken broth in the 3 cups of hot water.  Add the chicken broth, leek and tomatoes tot he saucepan.

Bring to a boil, cover and let simmer over low heat for 15 to 20 min.

Add the other ingredients and let simmer for another 15 to 20 min. over low heat.  The soup is ready when the vegetables are tender but sill crunchy.