In a large pot over medium heat, add oil. When warm, add onion and salt and sauté until translucent, approximately 3 to 4 minutes.

Add pepper and garlic, sauté 30 seconds.

Add cumin, coriander, and cinnamon and sauté 30 seconds.

Add carrots, beets, green beans, potatoes, and white beans. Cook for 1 minute.

Add ½ cup broth and deglaze, scraping up any brown bits.

Add remaining 5 ½ cups broth, zest, and lemon juice and mix well.

Puree soup in the pot with an immersion blender or puree in batches in a blender then return to the pot.

Add maple syrup, mix together, and simmer soup over medium heat until warmed through, approximately 10 minutes.

Taste soup and adjust accordingly with additional salt, pepper, lemon juice, or maple syrup.

Serve with crusty bread or top with croutons.