Ingredients

• 1 teaspoon extra virgin olive oil
• 113 g carrots, sliced
• 60 g celery, sliced (1 stalk)
• 398 ml diced tomatoes with juice
• 150 g sweet potatoes, with skin, scrubbed, diced into 1/4-inch cubes
• 540 ml black beans, drained
• 355 g cabbage, sliced
• 90 g cut green beans
• 350 ml low sodium chicken broth
• 350 ml water
• 566 g zucchini, sliced and quartered
• 125 g baby spinach leaves
• 125 g edamame
• 1 pinch dried oregano
• 1/4 teaspoon cumin
• salt and pepper
• 1 garlic clove, minced
• 85 g red onions, diced
• 125 g red bell peppers
• 85 g white onions, diced