Add Sweet Onion (2),Green Bell Pepper (2) and Garlic (2 clove) in a large pot spray with Coconut Oil Cooking Spray (to taste) and cook on medium heat for approximately 5-7 minutes.
Add chopped Red Cabbage (1/2 head) and chopped Green Cabbage (1/2 head) to onion and peppers, stir to combine well and cook 4-5 minutes.
Add Sweet Potato (2) and chopped Carrot (4) and cook another 3-4 minutes.
Then add Turnip (3), Vegetable Broth (2 cup), Water (1/3 cup), Lemon (1 tablespoon), Canned Fire Roasted Diced Tomatoes (15 ounce), Canned Low-Sodium Diced Tomatoes (15 ounce), and drained and rinsed Canned Black Beans (15 ounce).
Add Chili Powder (2 tablespoon), Ground Cumin (2 teaspoon), Garlic Pepper (1/2 teaspoon), Cayenne Pepper (1/2 teaspoon) and Ground Cinnamon (1/2 teaspoon). Cook another 5 minutes.
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.