Ingredients

• 1 tablespoon coconut oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 6 cups vegetable broth (I use 6 cups water 6 teaspoons Better Than Bouillon low sodium)
• Juice of 1 lemon
• 1 tablespoon agave
• 3 beets, peeled and cut into match stick pieces
• 1 15oz can red kidney beans, rinsed
• 2 medium carrots, peeled and sliced
• 1/4 a medium green cabbage, shredded
• 1/3 cup dill, chopped
• pinch of red pepper flakes

Directions

1. In a large pot, on medium heat, heat your coconut oil. Add onion and cook until translucent. Add in your garlic and cook for another 1-2 minutes.
2. Pour in vegetable broth, lemon juice, and agave and stir.
3. Add beets, kidney beans, carrots, cabbage, dill, and pepper flakes. Cover and turn down to low. Allow to simmer for about an hour and a half, or until your vegetables are tender (BUT NOT MUSHY!).
4. Garnish with vegan sour cream, cracked pepper, and fresh dill. Serve with some awesome bread!
5. Enjoy!