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Ingredients

  • 1/2 bunch parsley
  • 3 kale leaves
  • 4 cups bone broth (add water as needed)
  • 3 tablespoons liquid amino (Braggs)
  • 2 cans v8 juice
  • 2 cans stewed tomatoes
  • 2 cans kidney beans (rinse & drain)
  • 2 cups green beans (frozen)
  • 2 cups carrots (shredded)
  • 2 tablespoons pepper
  • smoked paprika
  • 1/2 teaspoon fennel
  • 1/2 teaspoon thyme
  • 1/2 bunch cilantro (chopped)
  • 6 scallions (chopped)
  • 6 sheets seaweed (chopped)
  • 3 celery (chopped)
  • 1 zucchini (chopped)
  • 1 squash (chopped)
  • 3 cloves garlic (chopped)
  • 3 radishes (chopped)
  • 1 beet (chopped)
  • 1 turnip (chopped)
  • 1 parsnip (chopped)
  • 1 leek (chopped)
  • 1 sweet potato (chopped)
  • 1/3 rutabaga (chopped)
  • 2 cups red cabbage

Directions

  1. Prepare Parsley & Kale, set aside
  2. Mix in Crock Pot; Bone Broth, Braggs Liquid Amino, V8, Stewed Tomatoes Kidney Beans, Green Beans, Carrots
  3. Prepare; Cilantro, Scallions, Seaweed. Add to Crock Pot
  4. In a small bowl, mix; Pepper, Smoked Paprika, Fennel, Thyme. Add to Crock Pot.
  5. Chop; Celery, Zucchini, Squash. Add to Crock Pot
  6. Chop; Garlic, Radish, Beets, Turnip, Parsnip, Leek, Sweet Potato. Add to Crock Pot
  7. Chop; Rutabaga, Red Cabbage. Add to Crock Pot
  8. Cook on low for 6 hour, remove heat add Kale & Parsley