– 7 cups chicken broth (veggie broth for vegan)
– 6 cups russet potatoes (peeled and chopped)
– 3 cups carrots (peeled and chopped)
– 1 cup yellow onion (sliced thinly)
– 1 cup tomatoes (canned and Italian seasoned)
– 1/2 cup coconut oil
– 2 tbsp garlic powder
– 1 tbsp medium chili powder
– 1 tbsp sea salt
Total Time: 7 min
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