– 2 tbsp avocado oil or olive oil – 1 onion diced – 2 large carrots diced – 3 celery stalks diced – 1 cup sliced mushrooms – 2 garlic cloves minced – 1 small zucchini diced – 1/2 head green cabbage chopped – 1 14 oz can of fire roasted diced tomatoes – 3 tbsp apple cider vinegar – 5 cups vegetable broth or chicken broth – Fresh parsley – salt and pepper to taste