Step 1

Place a large pot over medium-high heat and to it, add a few tablespoons of olive oil (or other cooking oil of your choice) followed by the onion, celery and garlic. Cook until slightly softened and fragrant and then add the Italian seasoning, salt, oregano, pepper, garlic powder and onion powder and stir well.

Step 2

Add the carrots, potatoes, rutabaga and chopped green cabbage, stir and continue cooking for a minute or two, to develop the flavors.

Step 3

Add the canned tomatoes, tomato paste and water (or vegetable broth). Bring to a boil, while carefully breaking down the tomatoes with a large spoon, then reduce the heat to medium-low and cover the pot; simmer gently until the vegetables are tender, about 20 minutes.

Step 4

Kill the heat and allow your soup to sit for about 10 minutes, then stir in chopped parsley and serve.