Ingredients
The following ingredients have 6 Servings
- 1 large sweet onion, finely chopped
- 2-3 fresh garlic cloves, minced or pressed
- 2 large carrots, peeled & shredded
- 1 large parsnip, peeled & shredded
- 3 large celery stalks, sliced
- 2 red bell peppers, diced
- 1/2 small cabbage, chopped or shredded
- 2 cups (fresh or frozen) green beans, halved into bite-sized pieces
- 1 Tbsp avocado oil, or olive oil
- 7-8 cups bone broth, I used my homemade bone broth recipe found here
- sea salt and fresh ground black pepper, to your taste
- a handful or fresh parsley, chopped
Instruction
- Heat oil in a large stock pot or dutch oven over medium-high heat.
- Add onions, garlic, carrots, parsnips, celery, and bell peppers to pot, sauté 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 sea salt and pepper, to your taste and garnish with fresh chopped parsley. Enjoy!
- This soup lasts for 4-5 days in the fridge, and tastes even better the next day so it's wonderful for meal prep!
