4 stalks celery
1 bag baby carrots
1 large turnip, peeled
2 parsnips, peeled
1/2 bunch parsley
1/2 bunch dill
12 peppercorns, whole
Salt to taste
Water
Place all ingredients in large stockpot and cover. Bring to a boil and immediately lower heat to simmer for 2 hours.
Strain soup. Discard onion, celery, parsley, dill and peppercorns. Cut carrots, turnip, and parsnips into small pieces. Return to stock.
Add thin cooked noodles, if you like, or matzoh balls. Or even better, add these chickpeas.
http://cookingforlarry.blogspot.com/2012/01/roasted-chickpeas.html
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