After Thanksgiving Detox Soup

The large quantity of vegetables in this soup can help release water weight from previous heavier meals. Many of these vegetables are wonderful for reducing inflammation!

Servings: 6

Ingredients:

1 large Red Onion, finely chopped (BRAND: Unknown - Aldi) *Purple bag
2-3 fresh Garlic Cloves, minced or pressed (BRAND: Little Salad Bar - Aldi)
2 large Carrots, peeled & shredded (BRAND: Cal Organics - Golden Harvest or other health food stores)
1 large Sweet Potato, peeled & shredded (BRAND: Unknown - Aldi)
3 large Celery Stalks, sliced (BRAND: Tanimura & Antle - Aldi)
2 Red Bell Peppers, diced (BRAND: Sunset - Aldi) *Package of 3
1/2 small Cabbage, chopped or shredded (BRAND: Unknown - Aldi)
2 cups (fresh or frozen) Green Beans, halved into bite-sized pieces (BRAND: Simply Nature - Aldi)
1 Tbsp Avocado Oil (BRAND: Simply Nature - Aldi)
7-8 cups Chicken Bone Broth (BRAND: Simply Nature - Aldi)
Pink Himalayan Sea Salt (to taste) (BRAND: Foods Alive - Organique)
Fresh Ground Black Pepper (to taste) (BRAND: Thrive - Thrive Market)
A handful or fresh Parsley, chopped (BRAND: Unknown - Golden Harvest)

Instructions:

Heat oil in a large pot over medium-high heat.
Add onions, garlic, carrots, sweet potatoes, celery, and bell peppers to pot, sauté stirring often until everything softens, about 8-10 minutes.
Stir in the cabbage and add bone broth or water.
Bring to the boil, then reduce the heat, cover the pot and simmer for about 30 minutes, stirring occasionally.
Add in green beans and simmer for additional 7-8 minutes, or until tender.
Season the soup with sea salt and pepper, to your taste and garnish with fresh chopped parsley.