AuthorAlec Barnaby
In a large pot, warm the olive oil over medium-high heat.
Add the onion, bell pepper, salt, and pepper and cook, stirring occasionally, until vegetables are starting to soften and there's a touch of browning on the bottom of the pot.
Add the garlic and cook until fragrant, about a minute.
Stir in the vegetable broth and green chiles. Bring to a boil over high heat, then reduce to a simmer and add potatoes. Cook, covered, until potatoes are tender, about 20 minutes depending on size.
Uncover the pot. Add the corn, peas, and beans and simmer until heated through, about 5 minutes.
Add the baby spinach and cook until wilted, a few minutes more.
Off the heat, stir in the lime juice and cilantro or scallions.
Ladle into bowls and serve garnished with sour cream and shredded cheese if you like.
Ingredients
Directions
In a large pot, warm the olive oil over medium-high heat.
Add the onion, bell pepper, salt, and pepper and cook, stirring occasionally, until vegetables are starting to soften and there's a touch of browning on the bottom of the pot.
Add the garlic and cook until fragrant, about a minute.
Stir in the vegetable broth and green chiles. Bring to a boil over high heat, then reduce to a simmer and add potatoes. Cook, covered, until potatoes are tender, about 20 minutes depending on size.
Uncover the pot. Add the corn, peas, and beans and simmer until heated through, about 5 minutes.
Add the baby spinach and cook until wilted, a few minutes more.
Off the heat, stir in the lime juice and cilantro or scallions.
Ladle into bowls and serve garnished with sour cream and shredded cheese if you like.
