New Mexican Vegan Green Chile Stew
Ingredients
- 1 large white onion, diced
- 1 medium shallot, diced
- 2 cloves garlic, minced
- 4 russet potatoes, chopped
- 6 c. vegetable broth
- 2 15 oz. cans pinto beans, rinsed and drained
- 12 oz. hatch green chiles, hot
- 12 oz. hatch green chiles, mild
- 1 tbsp. cumin
- 1/2 tsp. salt
- 1/8 tsp. black pepper
Instructions
- In a large stock pot, cook the onion, shallot and garlic on medium low heat for about 7 minutes, stirring often.
- Add the potatoes and vegetable broth and bring to a boil. Lower the heat to a simmer, and cook for 20 minutes.
- Add the beans, chiles and spices, and cook for a final 10 minutes.
Notes
As with all soups, this is good on the first day, and awesome on the 2nd. Serve with your favorite vegan cornbread and enjoy!
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