Step 1

Heat oil in a large stock pot or dutch oven over medium-high heat.

Step 2

Add onions, garlic, carrots, parsnips, celery, and bell peppers to pot, sauté stirring often until everything softens, about 8-10 minutes.

Step 3

Stir in the cabbage and add bone broth or water.

Step 4

Bring to the boil, then reduce the heat, cover the pot and simmer for about 30 minutes, stirring occasionally.

Step 5

Add in green beans and simmer for additional 7-8 minutes, or until tender.

Step 6

Season the soup with sea salt and pepper, to your taste and garnish with fresh chopped parsley. Enjoy!

Step 7

This soup lasts for 4-5 days in the fridge, and tastes even better the next day so it's wonderful for meal prep!