Rustic Spicy Vegetable Soup

Ingredients

• 1 Extra virgin olive oil, as needed
• 2 8 cloves fresh garlic, chopped
• 3 Sea salt and freshly ground black pepper, to taste
• 4 2 heaping cups thinly shredded cabbage
• 5 1 green bell pepper, cored, seeded, and chopped
• 6 1 yellow summer squash, chopped
• 7 2 zucchini squash, chopped
• 8 2 organic sweet potatoes, chopped
• 9 1 (4-oz) can chopped green chilies, mild
• 10 1 tsp rubbed sage
• 11 1 tsp each dried basil, oregano, and parsley
• 12 Hot red pepper flakes, to taste
• 13 1 cup fresh diced tomatoes
• 14 2-3 cups organic bone broth

Instructions

1. 1

   Prepare the crock: Drizzle olive oil into the bottom of a crockpot. Add half of the chopped garlic and season with sea salt and pepper.

2. 2

   Season the vegetables: Combine cabbage, bell pepper, squash, zucchini, sweet potatoes, and green chilies. Drizzle with olive oil and season with sea salt, pepper, sage, basil, oregano, parsley, and red pepper flakes. Toss to coat.

3. 3

   Layer the soup: Transfer seasoned vegetables to the crockpot. Sprinkle remaining garlic over the top. Add diced tomatoes.

4. 4

   Add broth: Pour in bone broth until vegetables are just covered.

5. 5

   Cook: Cover and cook on high for 4-5 hours, until vegetables are tender.

6. 6

   Taste and serve: Adjust seasoning as needed. Stir well and serve warm.