• Serves: 4-6
• Prep Time: 20 minutes
• Cook Time: 50-60 minutes

Ingredients:

• Avocado Oil
• ½ yellow/white Onion
• 3-4 cloves of Garlic

Seasoning:

• 1 teaspoon Paprika
  • ½ teaspoon Cumin
  • ½ teaspoon Chili Powder
  • ½ teaspoon Oregano
  • ½ teaspoon Thyme
  • ¼ teaspoon Rosemary
• 2-3 tablespoons Tomato Paste
• 1 can (14 oz.) Fire Roasted Diced Tomatoes
• 15-20 Carrots (4 bunches)
• 1 medium-large bunch of Celery
• 3 cups Vegetable Broth & 3 cups water (6 cups total)
• 1 can (14 oz.) Black Beans
• 1 can (14 oz.) Red Kidney Beans

Directions:

• Prep your large pot by pouring a few tablespoons of avocado oil to coat the bottom.
• Slice or dice half an onion and put into your pot. Don’t start sautéing yet.
• Prep your garlic by dicing or mincing each clove and placing into a small bowl.

• Prep your seasoning by measuring it out into a small bowl.

• Also prep your tomato paste and fire roasted tomatoes, by opening the cans.
• Prep your carrots and celery. Peal and chop your carrots and chop your celery. (For a more bite sized pieces, you might need to cut the stalk of the celery in two.)

• At the end of prepping your carrots and celery start your onion on a low temp. Sauté onion, stirring occasionally.
• Before onion caramelizes add garlic and stir.

• Once onion and garlic are done- add tomato paste.

• Them add seasoning and stir. Toast, and allow seasoning to open up and pop in flavor.

• Add fire roasted diced tomatoes. Stir.

• Add 4 cups of water/broth. Then gently add carrots and celery. Add rest of water/broth.
• Stir.

• Raise temperature of stove, to bring soup to a simmer. With the lid on, simmer for 40 minutes.
• Rinse beans then add them to your soup. Simmer for an additional 15-20 minutes with the lid on.

• Test your vegetables for tenderness, with a fork.

• Serve & Enjoy!

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