2 carrots, peeled
2 turnips, peeled
1/2 rutabaga, peeled
2 potatoes, peeled
4 slices bacon, finely chopped
1 onion, finely chopped
1 garlic clove, crushed
1/4 cup tomato paste
7 cups water
1 tbsp. concentrated vegetable broth 
1/3 cup tomatoes, diced
1/3 cup white rice, cooked
1/3 cup green beans, coarsely chopped and blanched
1 tsp. fresh parsley, chopped

4-6 Servings

Recipe from Heather

Cut the carrots in 4 lengthwise, then chop.  Dice the turnips, rutabaga and the potatoes, all about the same size.  Set aside the potatoes in water to avoid blackening.

Cook the bacon and onion in a large saucepan, over low heat, for 5 min. Add the carrots, turnips and the rutabaga.  Cook over med. heat for 5 min,

Add the garlic and the tomato paste.  Mix well to cover the vegetables.

Add water and the vegetable broth, then include the potatoes and let simmer for 20 min.

Add the diced tomatoes, rice, green beans and the parsley.  Serve hot.