Rutabaga Vegetable Soup...makes me happy!

Turns out, the meds I am on make me super grouchy. I was a bear yesterday. Knowing this, I am going to force myself to be in a much better mood today. I CAN do this! I think the illustrator and I need to start walking again. So since the sun is up, I am going to try to get him moving with me this morning!

Like I mentioned yesterday, I have been slightly obsessed with vegetable soup lately. When the illustrator mentioned doing his country ham black eyed pea soup, all I could think about was making another vegetable soup! I think finding a method for the type of soup you like makes it easier for you to change things up for what you have on hand. I think I found my mix!

This one has the right balance of liquid to vegetables for me. I loosely based in this one. I don't like too much liquid in my soups since I am a texture gal. I also like them chunky...what can I say, I like to chew. Really, anything that's loaded with vegetables is high on my list and this year I have totally been loving on seasonal produce! I have also discovered a love for rutabagas. I like them more than potatoes in my soup. The illustrator thought they were cut a little large for the soup, but I liked them. I have to meet him in the middle on this one though since I have finally gotten to the point where he will eat vegetables on the crisp side. I HATE mushy vegetables.

Oh and all of you that know me, would be impressed to know that I have not bought one head of lettuce since January 1st. I have traded in my salads for vegetable soups. I have been eating spinach, but more as a mix in for the soups than as a salad. 

So, here is my method...

Rutabaga Vegetable Soup

1 TBSP olive oil

1 cup chopped onion

5 medium carrots, chopped

1 large rutabaga, diced

5 cloves garlic, chopped

1 28 oz. can diced tomatoes

4 cups water with 2 not chick'n broth cubes (or 4 cups vegetable broth or chicken broth)

2 tsp Italian seasoning

1 tsp salt

fresh ground black pepper

2 2/3 cup green beans (I used frozen)

3 cups chickpeas

Heat the olive oil up in a large pot. Sautee the the onion, carrots, rutabaga, and garlic until the onions are translucent. Next add the tomatoes, water (or broth), bouillon cubes, Italian seasoning, salt and pepper. Simmer for 30 minutes or when the vegetables are tender. Then add the green beans and chickpeas. Simmer for another 15 minutes.

Now, in all fairness, this is a dairy free blog, but I made these gluten free cheese rolls for the boys and they loved them. I will share them for my gluten free friends, but I have not tried them with Daiya, though I am sure it will work. I am happy to share, but only if people are interested. They are really easy to throw together for a quickie side to a soup. I plan to try them soon (dairy free), I just have to get my hands on some cheesy substitute.