4 tablespoons olive oil
2 medium shallots, peeled and cut in half
2 pounds of mixed vegetables (carrots, leeks, haricots verts, fennel, celeery, broccoli, squash, and beets), peeled, rinsed, and cut into medium pieces
1 pear, peeled and cut in half
1 appled, peeled and cut in half
juice of 1 lemon
salt and pepper
Put a large, heavy bottomed pot over medium-low heat. Add oil and shallots and cook for 2 minutes. Add all the vegetables, fruit, lemon juice, and 1/2 cup water. Mix, season with salt and pepper to taste, and cover. Cook for 50 minutes, stirring occastionally. Some of the vegetables will still be a bit firm while others will be soft.
Serve hot, in a soup bowl.
from French Women for All Seasons.