Spring vegetables are expensive at the moment (April, 2010), but root crops are very reasonable. Using a half-pound of fat-removed smoked wild hog shoulder (any commerical lean pork product will do as well), a 7-inch rutabaga, four carrots and a large Spanish onion, I made a very tasty meal at little costs.
Dice the carrots into about 1/2-inch slices and start to boil, as these take longer to cook. Peel and chop the rutabega into hunks about 1-inch square. Add these to your pot with enough water to cover. Dice half a large Spanish onion and put that into boil water along with a half-teaspoon of salt and three tablespoons of margarine.
Remove excess fat from diced hog meat, brown in frying pan, pour off grease and add meat to pot.
When vegetables are soft, drain, reserving the pot liquor, and crush vegetables in bowl. Add pepper, margarine and more salt to taste and serve when hot.
Pour up pot liquor and allow to cool in refrigerator. When cook remove consolidated fat from top. Heat and drink as a hot soup or tea.