RUTABAGA STEW

1/4-cup olive oil

2-cups onion

2-cups celery (3 stalks), sliced

2-cups carrot (3 carrots), sliced

4-cups potato, sliced

4-cups rutabaga, sliced

4-cups zucchini, cut in chunks

1/4-cup soy sauce

1-28 oz can whole tomatoes

1 can of water

1-teaspoon paprika

1-teaspoon thyme

1-teaspoon pepper

Heat a large pressure cooker, add the olive oil until it heated.  Stir in the onions, cut each next vegetable and stir the pot after it's added.   Add the soy sauce, can of whole tomatoes, water, and spices.  

After all the ingredients are in the pot, stir, put the lid on, bring up to pressure for 10 minutes.  The stew can stay in the pressure cooker for a half hour or until time to serve, but you can run tap water on the lid for an early release.