INGREDIENTS

2 tablespoons water, plus more as needed for sauteing vegetables

1 medium yellow onion, finely chopped

3 large garlic cloves, minced

2 carrots, sliced into thin rounds

4 cups pumpkin or butternut squash chopped into cubes

2 Serrano peppers chopped

2 chopped tomatoes or 1 (15-ounce) can of diced tomatoes with their juices (organic)

1 yellow squash, chopped

1 zucchini, chopped

6 mushrooms sliced

2 no salt, Black Eyed Peas 

2 to 4 cups more or less, depending on how liquidy you want your soup low-sodium vegetable broth

Sea Salt https://amzn.to/42jEI5i or https://amzn.to/4bnghYT or Herb Fest by Frontier https://whatchelseaeats.com/product/herb-fest-by-frontier-no-salt-seasoning/ to taste

Black pepper to taste

1 bay leaf

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon coriander or cumin

1 cup chopped cilantro leaves and tender stems (from about ¾ bunch)

1 lime, juiced

2 handful of chopped kale