Mission Extra Virgin Olive Oil
2 large carrots, peeled and sliced into rounds
2 russet potatoes, scrubbed clean and sliced into 1/4 inch thick rounds
1 1/2 lb green cabbage, cored and chopped
2 medium-sized onions, sliced into half moons
2 garlic cloves, minced
1 bay leaf
1 Tbsp organic ground cumin
1 tsp sweet Spanish paprika
1/4 tsp organic ground turmeric
1 cup tomato sauce
7 cups low-sodium vegetable broth
Salt and pepper to taste
Place carrots, potatoes, cabbage, onions and garlic into crock pot.
Add bay leaf, spices, salt and pepper the top with tomato sauce and broth.
Cover and cook on low for 7-8 hours or on high for about 4 hours, stirring occasionally.
Portion hot soup into serving bowls and top with a generous drizzle of Mission Extra Virgin Olive Oil.
Serve warm with crusty bread and enjoy!