Heat the avocado oil or butter in a large pot over medium-high heat.
Once hot, add Onions and Leeks with a tsp of salt. I slice my leeks but my onions I put in my food processor. Stir frequently, until the vegetables are golden brown and are tender, about 10 minutes.
In a 2 cup measuring cup, add water then enough beef gelatin to make it all solid.
Add carrots, potatoes, tomatoes and their juices, mushrooms, cumin, cinnamon sticks, cashews, coriander seeds, tumeric, ginger, and bay leaf to the pot, along with the broth/water and 2 cups water/soaked gelatin.
Bring to a boil over medium-high heat and cook for 15 minutes, uncovered.
Add millet, cover, reduce heat to low, and let simmer for 30 minutes.
After 30 minutes stir in the coconut milk and green beans and cover. Cook on low another 10 minutes.
Remove from heat, season to taste with salt, and serve. Or deliver. Or freeze in pint jars or freezer bags for future use.