2 Tablespoons avocado oil          1/2 pound purple potatoes, scrubbed and diced

1/2 cup onion, chopped               1/2 pound green beans, cut in 1/2″ slices

3 cloves of garlic, minced            1 sweet pepper, diced

1 red jalapeno pepper, minced    2 bay leaves

1 small eggplant or zucchini         1 tablespoon fresh parsley, chopped

32 ounces diced tomatoes             1 teaspoon dried oregano

1 stalk celery, diced                         1 teaspoon black pepper

1 carrot, diced                                   1 cup broth, stock or water


Heat 2 tablespoons of avocado oil in large stock pot.  Add onion, carrot and celery.  Stir & saute for 3 minutes.  Add the garlic and jalapeno pepper;  stir & cook for another 2 minutes.

Add remaining vegetables, tomatoes, potatoes and 1/4 cup avocado oil.  Stir and add enough broth or water to just cover the vegetables.  I used approximately 1 cup of broth.   Stir in the herbs.   Heat to a simmer, then reduce heat to low and cover.

Cook on low heat for 1 hour, stirring occasionally to prevent burning on the bottom.

I cooked this on the stove top, however, you could easily make this in the crock pot.