4 cloves garlic, minced 1 large onion bunch of cilantro 3 bell peppers 2 carrots 2 celery stalks 1 cup kale 2 large zuccchinis, diced 1 jalapeno, finely minced 2 tbsp avacado oil 3 cups vegetable broth 2 cups of organic tomato juice
1/2 teaspoon pink himalayan salt 1 tsp ground oregano 1 tbspn ground cumin 2 tbsp chili powder 1 cup kidney beans 1 cup pinto beans 1 cup garbanzo beans 1 cup black beans 1 cup warmw ater 1 tbspn of your favorite spice
Heat avacado oil in a large saucepan over low to medium heat. Saute chopped vegetables, onions, carrots, kale, and garlic until tender.
Stir in bell pepppers, celery, and chili powder.
Cook vegetables for about 2 minutes stirring occasionally.
Add zucchini and cook all until they are tender, about 4 minutes.
Add the rest of the ingredients to your pot, let cook on low to medium heat for 25 minutes.