1 bunch parsley w/ roots (like carrots, but parsley-flavored!)
1 large bunch chard, leaves separated from stems
1 small head celery
3 daikon radishes
1/2 head cabbage
1 yellow squash
enough broth to cover vegetables
salt and pepper
Chop veg. If parsley roots and daikon are bitter, soak them in salt water for 15 minutes and then drain and rinse thoroughly.
Sauté chard leaves in olive oil with salt; when cooked, drain off and discard any liquid. Meanwhile, in bottom of large stock pot, heat oil over medium heat. Cook potatoes and onion in oil, covered, stirring occasionally, for 5 minutes or until slightly browned and softened. Add parsley roots, celery, chard stems, and broth. Bring broth to boil. Add daikon, cabbage, zucchini, and squash. Cook 5 minutes. Add chard leaves and fresh parsley. Season to taste.
This recipe works for any vegetables you have to hand. Just divide them into three categories depending on how tough they are and how crunchy you like your veg: cook a lot, cook some, cook little. Cook a lot is sautéed either in the pot or separately, cook some goes in with the broth, cook little gets tossed in right at the end.
It turns out that pretty much all green and yellow vegetables taste good together. Who knew?