INGREDIENTS
2 tbsp
olive oil
1/2
Small yellow onion, thinly sliced
1
Large Japanese sweet potato, peeled and diced
1 cup
cut green beans
8 oz
baby carrots, halved
2
Zucchini. thickly sliced
2
stalks of celery, finely sliced
2 cloves
garlic, minced
1 14 ounce can
of fire roasted diced tomatoes with green chilis
4 cups
broth (chicken or vegetable)
Cilantro to garnish
1 tsp
sea salt
1 tsp
smoked paprika
1/2 tsp
white pepper (can sub black pepper)
1/2 tsp
cumin
1/2 tsp
ginger
1/4 tsp
cinnamon
1/4 tsp
turmeric
1/4 tsp
ground cloves
1 tsp
cayenne pepper (note #1)