2 tablespoons olive oil or use non stick spray as you like
1 large white onion, diced
2 poblano peppers, diced
2 4-ounce cans of diced green chilis (mild or med)
5-6 cloves of garlic, minced
8 ounces sliced mushrooms
3 carrots, diced or sliced
3 stalks of celery, diced or sliced
4 cups veggie broth
2 cups salsa verde
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 bay leaf
2 14 ounces great northern beans, drained and rinsed
1/2 cup chopped cilantro
4 tablespoons lime juice
In a large pot or dutch oven, heat oil (or non stick spray) over med heat. Add onions, poplano chilies, and diced chilies. Saute for 2 minutes. Then add carrots, celery, and mushrooms. Saute for 8 minutes, until onions and poblanos are softened.
Add garlic and saute for 30 seconds, until fragrant.
Add veggie broth, salsa verde, salt cumin, oregano, and bay leaf. Stir to combine and bring to a boil.
Reduce heat to simmer, cover and cook for 20 minutes.
Uncover and discard bay leaf. Add beans to the pot and bring to a boil then remove from heat.
Stir in cilantro and lime. And serve with topping of your choice.
2 cups salsa verde
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 bay leaf
2 14 ounces great northern beans, drained and rinsed
1/2 cup chopped cilantro
4 tablespoons lime juice
In a large pot or dutch oven, heat oil (or non stick spray) over med heat. Add onions, poplano chilies, and diced chilies. Saute for 2 minutes. Then add carrots, celery, and mushrooms. Saute for 8 minutes, until onions and poblanos are softened.
Add garlic and saute for 30 seconds, until fragrant.
Add veggie broth, salsa verde, salt cumin, oregano, and bay leaf. Stir to combine and bring to a boil.
Reduce heat to simmer, cover and cook for 20 minutes.
Uncover and discard bay leaf. Add beans to the pot and bring to a boil then remove from heat.
Stir in cilantro and lime. And serve with topping of your choice.
