GLUTEN FREE VEGAN SOUP: BABY TURNIPS AND ESCAROLE

In soup pot, heat 2 T olive oil on low flame. Add 2 diced onions, 1 cup sliced red bell peppers, 1 tsp salt, 2T dried oregano 2 tsp garlic powder. Cover and cook on low until onions are soft.

Add

one 28 oz can crushed tomatoes

one 28 oz can whole tomatoes, cut into quarters

6 cups vegetable stock

1 cup shelled edamame

1 cup cooked chickpeas

2 cups cooked cannellini beans

1 cup roasted frozen corn

4 cups shredded escarole

2 cups cleaned and quartered baby turnips

Cover and cook on low until turnips are fork-tender.