Southern Vegetable Soup
1/2 c. diced turnips
1/2 c. diced rutabagas
1/2 c. chopped onion
1/3 c. chopped carrots
1/3 c. cauliflower buds
1/2 c. chopped broccoli
1/3 c. halved Brussels sprouts
1/3 c. chopped tomato
1/4 small head of cabbage, shredded
1/4 c. chopped summer squash (zucchini, crookneck or scalloped)
1/4 c. chopped mustard greens or spinach (optional)
1/4 to 1/2 tsp. each: oregano, basil, garlic powder
1 tsp. grated cheese (optional)
8 c. water (or part tomato juice or broth)
Bring about 2 c. water to a boil in the bottom of the soup pot and add the root vegetables - turnips, rutabagas, onion and carrots.
Cook for a few minutes, adding more water as required to keep the vegetables almost covered; cook until partially done.
Add the other vegetables to the soup pot and cover with water.
Bring to a boil; turn down heat to a simmer.
Add oregano, basil and garlic powder; continue cooking until vegetables are just tender.
Add cheese when done.
Be sure to watch the water and add more if a thinner soup is desired.
Note: The spices are just a suggestion. I also added salt and pepper and whatever my little heart desires at the moment. Be sure to taste!
Sometimes I add chopped potatoes and sometimes I'll add some pasta.
Pairs Well With
I threw this all in a pot one night when it was cold and I wanted something warm but substantial. These were all the pieces of fresh veggies I had in the fridge.