1 small yellow onion, diced
4 cloves garlic, minced
4 celery stalks, chopped
3 large carrots, peeled and chopped
1 zucchini squash, quartered
1 green bell pepper, diced
1 c sliced okra
1 1/2 c frozen green beans
28 oz can fire roasted diced tomatoes
8 oz can tomato sauce
6 c vegetable or chicken broth
1/2 head green cabbage, thinly sliced
1 1/2 tsp salt
1 tsp pepper
1 tsp oregano
1/4 tsp red pepper flakes
1/2 tsp thyme
1/2 tsp paprika
Fresh parsley or cilantro, as garnish
Heat 2 T avocado oil in a large stockpot. When oil is hot, add onion and garlic; sauté for 1-2 minutes.
Now add the celery, carrot, zucchini, bell pepper, okra, and green beans; cook for 5-6 minutes, until carrots are slightly tender.
Add in diced tomatoes, tomato sauce, broth, and spices; bring to a boil then reduce heat and add cabbage. Simmer for about 20 minutes. Add more broth if needed and adjust salt to taste.
Serve in bowls with freshly chopped parsley or cilantro.