INGREDIENTS
1/4 cup
Bell pepper
1 cup
Brussels sprouts
1/2 cup
Carrots
1 clove
Garlic
2 tbsp
Onion, cooked
1 tsp
Sage, dried
2 tsp
Thyme, dried
1 1/2 cups
Winter squash
1
Vegan bouillon cube
1
Salt and pepper
1 tsp
Apple cider vinegar
1
Pecans, Toasted
2 cups
Water