TexMex Super Soup Prep time: 30 min Crockpot: 4 hours on high Broth - vegetable x1 1/2 boxes low sodium Cumin 1 avacado Vogue Cuisine instant vegebase - 2 cups Fresh basil White pepper as needed Black pepper as needed Pink salt rock as needed Ginger Root shredded Limes - 2 squeezed Cilantro - as needed Tomatoes large beef steak style - 3 to 4 Purple onion x 1 Carrots - 1 small Celery - 3 stalks Chives - 3 Small cabbage - quarter of small head chopped small Corn on cob - 2 (shuck, boil and drain, add butter to a skillet and cook on low adding salt and pepper as needed, when browned then cut off the cob and add to soup) Jalapeno - Jared 1 tbsp chopped small Yellow and red sweet peppers Fresh garlic - crushed Chia, milled flax seed, and hemp seed Note: This is a fun recipe to add sour cream, black beans, or to eat tortilla chips with. You can make it as spicy or as mild as you want or add meat to the dish if you would like. Most importantly, have fun. @hello_world_7777 @bbsmith8355 #supersoup #texmexsoup #crockpotrecipes #simpledinners #sundaymealprep #dinnerideas #funmeals #cleaneating https://www.instagram.com/p/B1DdIB6BqFWDWNbFzPGXsAZCmWNTZvudRA2He80/?igshid=12h3j2qybmtlk
