Ingredients:
1 sweet onion, finely chopped
3 garlic cloves, minced
2 carrots, peeled & shredded
1 parsnip, peeled & shredded
3 celery stalks, sliced
2 red bell peppers, diced
1/2 small cabbage, chopped finely
2 cups green beans, halved into small pieces
1 tbsp. avocado oil
7-8 cups bone broth
salt and fresh ground black peppe
handful or fresh parsley, chopped
Instructions:
Heat oil in a large pot over medium-high heat.
Add onions, garlic, carrots, parsnips, celery, and bell peppers to pot, saute stirring often until everything softens, about 8-10 minutes.
Stir in the cabbage and add bone broth or water.
Bring to the boil, then reduce the heat, cover the pot and simmer for about 30 minutes, stirring occasionally.
Add in green beans and simmer for additional 7-8 minutes, or until tender.
Season the soup with salt and pepper, to your taste and garnish with fresh chopped parsley.
Notes:
This soup lasts for 4-5 days in the fridge.