Need something quick, delicious, seasonal, and nutritious, oh, and easy? This soup is perfect for cold nights in or for company. It’s various colors add different antioxidants to the dish which boost immunity. The beans give it protein and satiates hunger. The layered flavors are savory with just a touch of heat and salt. One pot, quick prep, and the meal serves 4-6.
4 small potatoes
1 yellow/orange beet
1/4 of a purple cabbage
3/4 cup of baby lima beans (or other bean)
2 Tb curry powder of choice
2 ts of garlic powder
5 cups of broth (Preferably from the root cellar. I used red chile/corn.)
Chop vegetables and layer everything into crock pot and set to low for 8 hours. After 6 hours I add 1 Tb of salt because I don’t put any in my broth. Adjust accordingly to what your soup needs. It may not need any extra.
Serve with delicious, warm sourdough bread (tomorrow’s recipe)!