Cooking Instructions
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Step 1
Add
Sweet Onions (2)
,
Green Bell Peppers (2)
, and
Garlic (2 cloves)
in a large pot spray with
Coconut Oil Cooking Spray (as needed)
, and cook on medium heat for approximately 5-7 minutes.
Step 2
Add
Red Cabbage (1/2 head)
and
Green Cabbage (1/2 head)
to onion and peppers, stir to combine well, and cook 4-5 minutes.
Step 3
Add
Sweet Potatoes (2)
and chopped
Carrots (4)
and cook another 3-4 minutes.
Step 4
Then add
Turnips (3)
,
Vegetable Broth (480 mL)
,
Water (80 mL)
, the juice from
Lemon (1/2)
,
Canned Fire Roasted Diced Tomatoes (425 g)
,
Canned Low-Sodium Diced Tomatoes (425 g)
, and
Canned Black Beans (425 g)
.
Step 5
Add
Chili Powder (15 g)
,
Ground Cumin (4 g)
,
Garlic Pepper (1 g)
,
Cayenne Pepper (as needed)
, and
Ground Cinnamon (1 g)
. Cook another 5 minutes.
Step 6
Turn burner down to low and allow soup to simmer 20-30 minutes or until all vegetables are cooked to your preference and flavor has blended.
