Ingredients:

1/4 cabbage, chopped

1 red onion, diced

2 carrots, sliced or diced

156 ml tomato paste (about 5.5 oz)

540 ml six-bean blend, rinsed and drained (or about 1 can)

1/4 cup quinoa, rinsed

1/4 cup brown rice, rinsed

1 tbsp corn starch, mixed with a little water for thickening

1 tbsp ground flax seeds

2 tsp apple cider vinegar (with the mother)

Spices: 1 tsp paprika, 1 tsp dried basil, 1/2 tsp black pepper, 1/4 tsp cayenne pepper (optional)

Salt, to taste

6-7 cups natural spring water

Instructions:

1. Prepare the Ingredients: Chop the vegetables and rinse the quinoa and rice.

2. Add to Slow Cooker: Place the cabbage, onion, carrots, tomato paste, six-bean blend, quinoa, and brown rice into the slow cooker.

3. Season: Add paprika, basil, black pepper, cayenne (if using), and salt. Stir well.

4. Add Water: Pour in the spring water until it covers the ingredients by about an inch.

5. Cook: Cover and cook on:

High: 4-5 hours

Low: 7-8 hours

Stir occasionally if possible.

6. Thicken: About 30 minutes before serving, mix the corn starch with a little water to form a slurry and stir it into the soup. Add ground flax seeds.

7. Finish with Vinegar: Once cooked, stir in the apple cider vinegar for a tangy flavor boost.

8. Serve: Enjoy hot, optionally garnished with fresh parsley or a drizzle of olive oil.

This hearty soup is nutritious, flavorful, and perfect for any day!