1 ts Butter or vegetable oil
1 c  Carrot; diced
1/2 c  Onion; chopped
1/2 c  Celery; chopped
1/4 c  Sweet green pepper; chopped
1 cl Garlic; minced
1/2 ts Salt
1/2 ts Pepper
3 c  Potatoes; peel,dice
2 c  Rutabaga; peel, dice
2 1/2 c  Vegetable or chicken stock
1/2 c  Zucchini; diced
1 c  Corn niblets
1 cn Evaporated milk (385mL)
2 tb Dill; fresh, chopped

Use 2% evaporated milk for additional nutritional benefit. Serve for lunch
or supper with Yogurt Cheddar Scones (see recipe) In large heavy saucepan,
melt butter over medium-low heat; cook carrot, onion, celery, green pepper
and garlic, stirring, for about 5 minutes or until softened. Stir in salt
and pepper. Add potatoes and rutabaga; pour in stock and bring to boil.
Reduce heat and simmer gently for 8 minutes or just until vegetables are
tender. Add zucchini; cook for 5 minutes. Add corn and milk; heat through.
Serve with garnish of dill.