Step 1

In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the fire roasted tomatoes, and chopped sweet peppers, red kidney beans, and navy beans, stirring and sautéing for 1-2 minutes. Add in the seasonings: salt, black pepper, thyme, cumin, smoked paprika, turmeric, red pepper flakes, basil, and garlic powder, stirring to combine.

Step 2

Add in the carrots, green peas, kale, corn, and veggie stock/broth, stirring everything together until combined.

Step 3

Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Let it continue to simmer for another 20 minutes or so or until veggies have cooked through and are tender. Add additional salt, to taste.

Step 4

Remove from heat and serve immediately into prepared bowl(s), with a side of bread or crackers, if desired.

Step 5

Bon Appetit!