Vegetable Soup

Ingredients

Extra virgin olive oil

1 red onion, diced

4-6 cloves chopped fresh garlic

2 medium zucchini squash, trimmed, sliced into coins, and quartered

2 medium carrots, chopped

1 heaping cup thinly shredded cabbage- or cole slaw mix

2 14-oz cans Muir Glen fire roasted tomatoes with juice

1/2 cup chopped roasted green chiles- mild or hot, to taste

2-3 cups light broth, as needed

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil or cilantro

Sea salt and fresh ground pepper, to taste

Hot red chile pepper flakes, to taste

A dab of organic raw agave nectar, to taste (this cuts the acid of the tomatoes)

Juice of 1 fresh lime

Lime slices for garnish

Instructions
1. Drizzle a tablespoon or two of olive oil in in the bottom of a Crock Pot or slow cooker and toss in the chopped garlic, red onion and fresh vegetables. Add the diced tomatoes and roasted green chiles. Stir to mix.


2. Pour in enough broth to cover the veggies by an inch of liquid. Season with gluten-free Worcestershire sauce, fresh herbs, sea salt and pepper. Cover and cook according to your manufacturer's instructions for vegetable soup.


3. Taste test for flavor adjustments and add a drizzle of agave and the juice of a fresh lime; taste, stir and warm through.