Heat a couple tablespoons of avocado oil in a deep pot--ideally, the same stockpot you use in your slow cooker or oven. Finely dice your habaneros (don't worry, this isn't enough to make the final dish spicy) and add them to the oil. Coarsely dice celery, carrots, and onions and add them to the pot with the habaneros.
Trim up the green beans, and coarsely dice potatoes and squash while you wait for the first veggies to soften. Pre-boil the water in another pot or an electric kettle.
Once the carrots, celery, and onions have softened and maybe browned a bit, add green beans, dry beans, potatoes, and squash to the stockpot along with 1tbsp salt and 1tbsp MSG. Pour already-boiling water into the pot over the salt and MSG until the veggies are completely covered but not floating. Cover, and cook (in crockpot on low, or in a conventional oven at 250) for three hours.
After three hours in your slow cooker or oven, open it up and add your tomatoes--coarse diced, if you're using fresh; or one 28 oz can (preferably Cento brand pureed or crushed) if you're going that route. Stir, cover, and allow to cook for another hour.
After the tomatoes have cooked for an hour (total four hours in the slow cooker or oven), fish out a bean (one of the originally-dry beans, not a green bean) and test for softness. It should be done, but if it's still crunchier than you'd like, re-cover and cook for another hour.
Once the beans are done to your satisfaction, take the soup off heat entirely. Now finely chop one healthy bunch of fresh cilantro, and add that and the juice of one freshly-squeezed Meyer lemon to the soup--it's ready to serve. You should get roughly a dozen three cup servings.
Recommended (but thoroughly optional) garnishes: 1 tbsp sour cream and/or the juice of 1/4 freshly-squeezed Meyer lemon added at serving time to each 3 cup serving of soup.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Springtime in February Vegetable Soup recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
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Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
