2 1/2 cups organic chicken or veggie broth, (low sodium if available)
1 15.5 oz. can organic pinto beans, drained
1 1/2 cups cabbage, thinly sliced to long shreds (approximately a big handful)
5 or 6 mini multi-colored sweet bell peppers, seeded and sliced
1/2 cup corn, fresh or frozen (canned corn works as well)
1/2 cup white onion, sliced to long slivers similar to the size of the cabbage shreds
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. Terra’s Table mushroom powder (optional)
Heat the chicken broth in a sauce pan over medium heat while you are chopping veggies. Add veggies and mushroom powder to the chicken broth, adjust the heat to high and bring to a boil, reduce heat and simmer for 7 - 10 minutes, until the vegetables are al dente.
Remove from heat, pour into soup bowls and top with any or all of the following or other things you have on hand:
Toppings:
1 TBSP fresh jalapeño, finely diced
1 TBSP fresh salsa
Fresh tomato
Sliced avocado
Fresh or powdered cilantro
Sprinkle the following….If you want the heat:
Jalapeno pepper powder
Cayenne pepper powder
Black pepper
This recipe is flexible and would taste amazing with other veggies you may have on hand; broccoli, cauliflower, remember colors equal antioxidants so add the rainbow.
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