Ingredients:
- 4 Tbsp. avocado oil
- 2 cups yellow onion finely chopped
- 6 cloves garlic, minced
- 8 cups vegetable broth
- 2 medium-sized russet potatoes, peeled and chopped
- 4 large carrots, peeled and chopped
- 2 zucchini, chopped
- 2 crowns broccoli, chopped
- 4 vine-ripened tomatoes or 1 14-oz. can diced tomatoes, drained
- 1-2 cans black beans or kidney beans, rinsed and drained
- 4 tsp. Italian seasoning
- 1/2 tsp. sea salt to taste
Directions:
- Add the avocado oil to a large stock pot and heat to medium-high. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the garlic and continue sautéing another 2 minutes, until very fragrant.
- Pour broth into the pot and add the chopped potato and carrot. Cover and bring to a full boil. Cook until the potato is soft and just slightly al dente, about 5 minutes.
- Add the remaining ingredients, stir well, cover and return to a boil. Once the soup comes to a full boil, reduce the heat and simmer for 5 minutes or until the vegetables have reached desired doneness. For very soft vegetables, cook for an additional 15 to 20 minutes.
- Taste the soup for flavor and season as needed.