Step 1

Heat the oil in a Dutch oven over medium-high heat. Add the carrots, celery, turnips, bell pepper and onion. Season with salt and pepper. Cook until the vegetables begin to soften and caramelize, about 15 minutes. Stir in the stock and garlic.

Step 2

Bring the mixture to a boil. Cook for 15 minutes, then add the collard greens, mustard greens, turnip greens and bay leaf. Return the soup to a boil. Cover, reduce the heat and simmer until the greens are wilted and the vegetables are tender, 15 minutes. Remove the bay leaf and season with salt and pepper taste. Spoon the soup into serving bowls and serve with hot cooked rice if desired.