Step 1

In a large 6-quart Dutch oven, heat the olive oil over medium heat. Add the onions and saute until slightly soft.

Step 2

Add the garlic, and saute for 1 minute, stirring continually. Garlic cooks faster than onions, so be sure to cook onions for a bit first.

Step 3

Add Poblano peppers, red and yellow peppers, and celery. Saute for 1 minute, stirring continually.

Step 4

Stir in tomato paste and soy sauce.

Step 5

Note: Be sure to prepare your carrots in two ways. 1/2 cup of the carrots are chopped and the other 1/2 are grated.

Step 6

Next add, tomatoes, corn, carrots, and garbanzo beans. Add vegetable base and vegetable broth.

Step 7

Stir in spelt, wheat berries, brown rice, and Red Fife.

Step 8

Add yeast extract, chia seeds, basil, rice wine vinegar, lemon zest.

Step 9

Add dried Aleppo chili powder, garlic powder, onion powder, mustard powder, bay, and cumin.

Step 10

Set the stove burner to high and bring the soup to a boil. Once boiling, reduce heat to medium-low and cover. Simmer for 45 minutes, stirring every 15 minutes to be sure the soup is not sticking to the bottom of the pan.

Step 11

In a small jar, add the cool water and cornstarch. Place a lid on and shake well to blend.

Step 12

In The last 15 minutes of cooking time, remove the lid and pour in the mixture of cornstarch and water. This will help thicken your soup. Cover and continue cooking for the last 15 minutes.

Step 13

Note* If your soup seems too thick, omit the cornstarch mixture. You can also add a little water or broth to think it out. Place the lid back on. Finish simmering time. It's your preference if you want you soup thick or thin.

Step 14

Finally, remove the lid and stir in the spinach, lime juice, and salt to taste. Simmer for 5 more minutes and serve.