Vegetable Stew

In a large soup pot, add the olive oil and bring over medium heat. Add the diced onion to the pot and sauté for 5 minutes until translucent before adding the garlic. Cook for another minute until fragrant.
Add the chopped carrots, celery, sweet potato, squash, and brussels sprouts to the pot. Stir to combine. Let this cook for an additional 5 minutes.
Next, add the apples and green beans. Stir and let it cook for another 5 minutes. Then, add the tomatoes, broth and apple cider. Stir everything together then add the northern beans and stir.
Sprinkle in the dried sage, thyme, cinnamon, nutmeg, and a bay leaf. Mix everything together until well combined, then allow it to come to a boil. Once boiling, turn the heat to low and allow the soup to simmer for about 20-25 minutes.
Once the veggies are tender and the beans are warmed through, add the maple syrup, and salt and pepper if needed. Stir to combine. Take the bay leaf out, then portion out a few servings. Top with parsley, serve with some toasted bread or a slice of cornbread and enjoy!