Place the bone broth and water in a large stock pot on medium-high. When it comes to a boil, turn down to a simmer and add the sweet potatoes or squash and cook for 20-30 minutes or until tender.
Turn the heat off and add the green beans, zucchini and leafy green vegetables to the still-hot water. Cover and let the soup sit for a few minutes. Salt the soup to taste and add the garlic and ginger.
Blend the soup in batches and place in another pot. I like to serve with a avocado slices, a scoop of coconut oil, a squeeze of lemon and some more salt on top.
Notes
*Green beans are now considered a reintroduction food. If they are known to be a problem for you, substitute with zucchini.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/healing-green-soup/