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)!
Farmgirl School 
Looks good….I don’t really like beans too much (right up there with cheese lol) but if I did this looks really yummy!!
You can easily omit the beans! Maybe add 1 cup of veggie ground “meat” instead!
Great Idea, so would I just add the same amount of veggie meat as beans?
Yes, if you use Boca you can add it in in the beginning. Your soup won’t take as long so if you wanted to shut it off after 5 hours, you could. Beyond Meat ground is so convincing. But don’t overcook that one. Just put it in the last hour.