Mmmm...Bone Broth Bean Soup

A delicious, hardy, cold weather soup

1 large onion, chopped into 1/2" pieces

2 cloves of garlic, minced

2 carrots, cut into 1/2 “pieces

2 celery stalks, cut into 1/2 “pieces

1 sweet potato with the skin on, cut into 1/2 “pieces

Any additional root vegetables that you have can be added, cut into 1/2 “pieces

Parsnip, celeriac, turnips, rutabaga

1 teas. dried oregano

1 teas. cumin powder

1 teas. paprika powder

1 teas. ground, black pepper

1 teas. dried rosemary

1 teas. sea salt

2 ½ cups (or two cans) of soaked beans – black, kidney, pinto

¼ cup pickle juice (!)

2 Tbsp. cooking sherry

1 Tbsp. mustard

Juice of 1 lemon

2 Tbsp avocado oil

1 cup fresh chopped spinach, kale, or chard

½ cup fresh, chopped parsley, dill, or cilantro

4-6 cups of bone broth or vegetable broth

In a large soup pot, heat the avocado oil and then sauté the onion and garlic in the pot for 3 minutes. Add in the other chopped carrots, celery, sweet potato, (optional root vegetables) and sauté for 5 minutes. Add the spices to the pot, stirring and coating the vegetables. Pour in the beans and stir. Pour in the bone broth, bring it to a boil and then lower the heat and simmer for ½ hour. Add in the spinach, kale or chard, mustard, sherry, lemon juice and pickle juice and cook for 5 more minutes.

Garnish with the fresh herbs and serve.

Remember to save the vegetable scraps from the vegetables you chopped for a future broth!