Easy Directions:
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Heat avocado oil in a large saucepan over low to medium heat. Saute chopped vegetables, onions, carrots, kale, and garlic until tender.
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Stir in bell peppers, celery, and chili powder.
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Cook vegetables for about 2 minutes stirring occasionally.
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Add zucchini and cook all until they are tender, about 4 minutes.
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Add the rest of the ingredients to your pot, let cook on low to medium heat for 25 minutes.
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Adjust salt, chili powder and pepper to taste.
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Serve with avocado slices, cilantro, and lime.
Ingredients:
4 cloves garlic, minced
1 large onion
bunch of cilantro
3 bell peppers
2 carrots
2 celery stalks
1 cup kale
2 large zucchinis, diced
1 jalapeno, finely minced
2 tbsp avocado oil
3 cups vegetable broth
2 cups of organic tomato juice
1/2 teaspoon pink himalayan salt
1 tsp ground oregano
1 tbsp ground cumin
2 tbsp chili powder
1 cup kidney beans
1 cup pinto beans
1 cup garbanzo beans
1 cup black beans
1 cup warm water
1 tbsp of your favorite spice
