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Organic Veggie Stew

October 21st, 2019

Organic Veggie Stew


  • 32 ounces bone broth
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 3 carrots chopped
  • 1 sweet potato peeled and chopped
  • 3 stalks celery chopped
  • 1 yellow squash chopped
  • 3 sprigs fresh rosemary
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1/4 tsp ground turmeric
  • 1 avocado for garnish
  • kale for garnish




  1. Combine the broth, onion, garlic, carrots, sweet potato, celery, squash, rosemary, salt, pepper, and turmeric in a slow cooker or large soup pot.
  2. Bring the mixture to a boil, then lower the heat and let it simmer for 30 minutes, or cook it on a low setting in the slow cooker for 6 hours.
  3. To serve, top each bowl with fresh avocado slices and a handful of chopped kale.

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