Winter Harvest Vegetable Soup

• 4 medium carrots, halved and sliced
• 3/4 cup chopped celery
• 2 medium onions, chopped
• 1 leek, sliced thin (white part only)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 10 cups chicken stock or 10 cups vegetable stock
• 3 cups cubed peeled boiling potatoes
• 2 cups cubed peeled butternut squash
• 2 large tart apples, peeled and chopped
• 2 medium turnips, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 bay leaves
• 3/4 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• salt

1. In a saucepan melt the butter and add olive oil.
2. Saute onions, celery and garlic until translucent but not browned. Remove from heat and place in a large stock pot.
3. Add stock, potatoes, squash, turnips, carrots, parsnips and bay leaves then bring to a gentle boil over medium high heat.
4. Reduce heat and simmer 5 minutes.
5. Remove from heat and add apples, basil, thyme, pepper and salt to taste, mixing well.
6. Ladle into prepared jars leaving a 1" headspace.
7. Process pint jars for 75 minutes and quarts for 90 minutes at 10 lb pressure.
8. Adjust pressure according to your altitude and / or style of canner.

carrots, celery, onions, thin, butter, olive oil, garlic, chicken, potatoes, tart apples, parsnips, bay leaves, dried basil, thyme, pepper, salt

Taken from www.food.com/recipe/winter-harvest-vegetable-soup-439729 (may not work)