Borscht Smorscht! Soup (Borscht)

2 Carrots, grated.
2 large Potatoes, diced.
1/2 Green Pepper, chopped.
Med. Onion, diced.
1 large Beet + 2 small Beets, halved (Will peel skin off later)
1 can Oregano Garlic Basil Diced Tomatoes. UNDRAINED, entire can.
1 can Light Kidney Beans (Juices half drained, rest added to crockpot)
6 Chicken Broth Cubes + 6 cups Water
1 Tablespoon Dill Weed
1/4 tsp Course Pepper
2 tsp Lemon Juice (Use bottled kind)
3 Tablespoons Ketchup
Pinch Sea Salt (1/16 tsp)
3 cups bagged Coleslaw Mix
1 cup Heavy Whipping Cream (Add LATER)

BUTTER crockpot generously. Add all ingredients, EXCEPT Cream! Cook til beets are done (Able to pierce with a knife). Remove beets and remove skin. Matchstick cut a large beet worth, add BACK into crockpot. Discard remainder beets. Cook the rest of time. Total cooking 4-6 hrs. Add in heavy whipping cream before serving, stir.
***This soup version of Borscht is delicious! EVEN better the next day!!!