1.   Pour in the oil into a soup pot set over medium heat. When the oil is sizzling add the onions. Sauté until the onions are translucent. Clear the center and add the carrots, and celery, and sauté for about 2 minutes

2.   Clear the center and drop in the turnip – cook for 1 minute. Clear center again, place the tomato paste in the center, spread out and sauté for 1 minute. Toss well until the vegetables are all coated with the tomato paste

3.   Add the green bell pepper aka capsicum and the grated garlic, tossing to combine. Add the cabbage and the beans, tossing to combine. Sprinkle in your herbs and spices, tossing well

4.   Pour in the chicken bone broth stirring to combine. Bring to a light boil. Reduce the heat to maintain a light simmer. Cover the pot with a lid and cook 1 to 1-1/2 hours and until vegetables are fork tender. When the soup is done, remove the bay leaf. Serve and enjoy!