1 t Garlic, finely chopped 1 Medium onion, finely chopped 3 Medium carrots, Finely chopped 2 Ribs celery, finely chopped 1 Medium eggplant, peeled And finely chopped 1 Medium turnip, finely Finely chopped 8 c Chicken stock, water or a Combination 1 14 1/2 ounce can tomatoes Coarsely chopped, including Juice 1/2 t Basil 1/2 t Thyme 1/2 t Oregano 1/2 t White pepper Salt to taste In a heavy large pot over low heat, cook the garlic, onion, carrots, celery eggplant and turnips until they begin to soften, about 5 minutes. Do not brown. Add stock or other liquid. Over high heat, bring liquid to a boil and skim off any gray foam that rises to the surface. Reduce heat and simmer until vegetables are crisp-tender. 7 to 10 minutes. Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.
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