Heat the avocado oil in a large pot over medium-high. Add the onion and saute, stirring occasionally until onion is richly golden-brown, about 10 to 15 minutes. Add the garlic and continue sauteing another 2 minutes.

Scoot the vegetables off to one side of the stock pot and add the ground beef. Allow it to brown for 2 to 3 minutes, then flip and brown on the other side another 2 to 3 minutes. Use a spatula to break the meat into smaller pieces and stir well. Note: If your meat has a lot of fat content and you prefer less fat, drain the fat after it has rendered.

Add the remaining ingredients to the pot, cover, and bring to a full boil. Immediately reduce heat to a simmer and cook, stirring occasionally until vegetables have reached desired done-ness, about 10 to 15 minutes. Note: If you’re able to allow the soup to cook for longer, it will become even more flavorful if you allow it to cook for 30 to 40 minutes. Just be sure you keep it covered and cook it on the lowest setting to ensure it isn’t boiling.