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.