In dutch oven combine EVOO, carrots, celery & onion over medium heat. Stir & let cook until everything starts to soften a bit (roughly 5 minutes). Add in the garlic powder, lemon juice, salt, cinnamon & bay leaves. Stir to combine.
Pour in the water & bone broth to the veggie mixture. Add in the peas & zucchini noodles. Cook everything for 5 minutes on medium heat & then reduce to a simmer & cover pot with a lid. Let simmer for 30 minutes.
Sprinkle on a pinch of black pepper, serve & enjoy!
Supplies
dutch oven (or large saucepan) mixing spoon measuring cup bowls spoons
Recipe by Public Lives, Secret Recipes at https://publiclivessecretrecipes.com/2019/12/3-step-nutrient-dense-veggie-bone-broth-soup-recipe.html