6 cups low-sodium vegetable stock (or water with bouillon cubes)
If you’re using canned white beans, skip this step.* Bring 4 cups of water (or vegetable stock) to a boil and add the white beans. Bring back to a boil for 5 minutes, then reduce to a simmer. Simmer for 25 minutes.
*For canned beans, begin here.*
Meanwhile chop your veggies. Add two more cups of water/stock to the pan, with the cumin, chili powder, and pepper. Put the onions and carrots in the pot with the beans and simmer together for 30 minutes. (If using regular potatoes, add the potatoes now, if using soft yellow potatoes, add them in the last 15 minutes of cooking.
Remove from heat and season to taste with about 1/2 tsp salt and some fresh pepper, then fold in the remaining green onion and roughly chopped chives. Squeeze 1/4 lime over each bowl and garnish with 1/4 avocado and serve!