INGREDIENTS
8 cups
low sodium chicken broth
14 1/2 ozs
canned fire roasted tomatoes
2 cans
canned cannellini beans
12 ozs
cauliflower rice
6 media
carrots
4 larges
garlic cloves
2 ribs
celery
2
bay leaves
2 cups
kale
1
bell pepper
1
bell pepper
1
poblano pepper
1 large
sweet onion
2 tbsps
coconut aminos
1 tbsp
rice vinegar
2 tbsps
tomato paste
1 tbsp
lime juice
2 tsps
avocado oil
1 tsp
dried basil
1 tsp
cumin
1/2 tsp
italian seasoning
1/2 tsp
coriander
1/2 tsp
ground pepper
1/4 tsp
ancho chile powder
1/4 tsp
ground mustard
1 serving
salt
1 serving
lemon wedges
1 serving
scale
1 serving
x
1 serving
x
1 serving
x