How to make it:
Heat oil in a large pot (8 quart or larger) over medium heat. Add onions, carrot , celery, poblano or bell pepper and garlic. Cook, stirring frequently until softened, about 10-12 minutes. Add cabbage, cook, stirring occasionally until slightly softened, about 10 minutes more. Add tomato paste, chipotle, cumin and coriander; cook stirring about a minute more.
Add broth, water, beans and salt. Cover and bring to a boil over high heat. Reduce heat and simmer, partially covered until the vegetables are tender. Remove from heat and stir in cilantro and lime juice. Serve garnished with cheese, yogurt and avocado.
Recipe from eatingwell.com
I didn’t have any fresh peppers but had some poblanos that I had dried during the summer. I soaked those to reconstitute and used them for my peppers. I had broth that I had made earlier and had frozen so pulled that out to use. I always feel good when I am able to use some of my ingredients that I have preserved during harvest time.
Hope you enjoy as much as we did!