1) Place a large kettle over medium heat. Add the oil, carrots, parsnips, onions, and turnips or rutabagas. Cook, covered, for 5 to 7 minutes, stirring occasionally.
2) Once the harder vegetables start to get a little tender, add the mushrooms, leeks, cabbage, and beans. Cook another 2 minutes, then add the stock and herbs (if using parsley, save some for a garnish when serving).
3) Bring everything to a simmer and cook for 30 minutes to an hour.
4) Season to taste, then add the oats and meat. Cook for at least 20 minutes or as long as you like, replenishing liquid as necessary. Serve with bread for dipping.
Yield: 8 servings.