On a recent visit to my local farmers market, I scored fresh Brussels sprouts on the stalk. They are so delicious, and the greens so tender, so I thought, why not use them in a vegetable soup? I also had a fresh rutabaga, carrots, celery and onions, so I set out to make this soup.
I used the greens from the Brussels sprouts, but you can use any greens you want, even chopped cabbage would work. The beauty of this recipe is you can use almost any vegetable you want. The base to the soup is simple, so play around and use any of your favorites in this nourishing soup.
Use vegetable stock to keep it vegetarian, or add your favorite turkey or chicken bone broth. Talk about fresh and delicious, it is so good you won't even miss the meat.
2 cups tomato sauce
2 cups petite diced tomatoes
2 cups vegetable stock (or turkey or chicken bone broth)
2 stalks celery, diced
1 large carrot, cut into coins (cut larger pieces in half)
1 1/2 cups rutabaga, chopped into small cubes (or use butternut squash, acorn squash or turnips)
1 1/2 cups fresh Brussels sprouts, cut in half (or use cabbage, chopped)
1 heaping cup greens ( I used the leaves from fresh Brussels sprouts, but you can use collard greens, turnip greens, any greens you like, cut into small pieces)
2 tsp. dried onion flakes
1 tsp. minced garlic
2 tsp. dried oregano
1 tsp. Italian seasoning
salt and pepper to taste
Place tomato sauce, petite diced tomatoes, stock/broth, celery, dried onion flakes, minced garlic, oregano, Italian seasoning, salt and pepper in a large sauce pan. Bring to a boil over high heat; reduce heat to low and simmer covered about 20 minutes.
Add carrots and rutabaga and cook until almost tender, stirring occasionally. Stir in Brussels sprouts and greens and cook until tender.
Serve hot over rice or soup noodles, if desired.
Also seen on Meal Plan Monday
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