Winter Harvest Soup

2 tbsp olive oil
1 3/4 - 2 cups red onion, chopped
2 cups rutabega, chopped in small chunks
1/4 - 1/2 tsp sea salt
frshly ground black pepper to taste
1 1/2 cups celery, chopped
2 1/2 - 3 cups  yam, chopped in small chunks
2 1/2 cups sweet potato, chopped in small chunks
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried savory
1 tsp dried rosemary
1 tsp dried mustard
3 1/2 cups vegeatble stock
3 cups water
2 large dried bay leaves
3 1/2 - 4 cups cooked beans, any kind (adzuki beans and black-eyed peas)
5-7 cups baby bok choy, chopped (if using regular bok choy use leafy portion)
1 tsp molasses
1-2 tbsp fresh oregano or thyme
2-3 tbsp arrowroot powder, dissolved in several tbsp water (optional)

In a large pot over medium heat, heat the oil.  Add the onion, rutabega, salt, and pepper.  Stir through, cover, and let cook for a few minutes.  Add the celery, yams, sweet potatoes, dried herbs and mustard.  Stir through, cover, and cook for another 7-8 minutes.  Add the stock, water, and bay leaves.  Stir through and increase heat to high to bring to a boil.  Reduce heat, cover, and let simmer for 14-18 minutes, until the vegetables are tender.  Add the beans, bok choy, molasses, and optional fresh herbs.  Stir through and cook for just a few minutes, until the bok choy has wilted.  For a thicker soup, stir in the arrowroot/water mixture, and while stirring, bring the soup back to a boil just for a minute until it thickens.  Remove bya leaves, and season to taste with extra sea salt and a generous amount of black pepper.

Kersten: Really good for a rutabega, yam and sweet potato soup, but I'm not always a rutabega, yam and sweet potato type of girl... A-
Edmund: A-