Root Vegetable Soup

1.5 lb meat, chicken, beef, lamb, duck, or turkey, cut into bite-sized pieces
3 carrots, chopped
3 parsnips, peeled and chopped
2 medium turnips, chopped
2 medium onion, chopped
3 zucchini, chopped
3 quarts chicken or beef stock
parsley or cilantro, chopped
Salt and pepper, to taste

In a large stock pot over medium heat, saute meat for 3 minutes until browned. Add onions, carrots, parsnips, turnips, and zucchini. Cook on medium high until onion is translucent. Add bone broth and bring to a boil. Reduce the heat and let simmer for 10 minutes. Add salt and pepper to taste and garnish with chopped fresh herbs. Enjoy!