Fall Vegetable Soup

Fall Vegetable Soup
2 potatoes, 1-inch cubes
1 small winter squash, 1 inch cubes
2 carrots, 1 inch rounds
1 bunch of turnips, any type, roots halved/diced and greens roughly chopped
4-5 green bell and/or Anaheim peppers
1 onion, diced
1 can crushed tomatoes
1 qt or more chicken stock
chicken fat or olive oil
bay leaf
salt and pepper

Cook onion in chicken fat or oil in a soup pot until translucent. Add root veggies, stock to cover, tomatoes and bay leaf, and simmer 15 minutes. Add peppers, simmer 10 more minutes. Taste, add salt and pepper to taste. Add turnip greens, turn off heat and let stand 5 minutes. Serve immediately or let stand overnight for flavors to meld. If you have okra, adding a couple sliced up at the pepper stage will thicken the the broth, but it's not necessary.