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A note from Timothy of @mississippi vegan:
There’s no right or wrong with this recipe. It’s really whatever you want. I always use lima beans and corn as the foundation. First, I start with onions (or in this case local green garlic), fresh garlic, red, orange, and yellow bell peppers and cook that down till it’s loosey goosey. Then I add fresh corn, baby lima beans, sea salt, black pepper, cayenne pepper, fresh thyme, fresh parsley, fresh marjoram, vegetable broth, and a splash of vinegar. Once the stock cooks down, you’re left with a succulent medley of vegetables, which I topped with ripe chunks of avocado and shiitake bacon.