Green Chile Vegetable Soup

• Gluten free
• Paleo

• Produce

  • 1 cup Baby bella mushrooms
  • 1/4 cup Basil, fresh
  • 4 Carrots
  • 3 Celery stalks
  • 2 Garlic cloves
  • 1/2 tsp Garlic powder
  • 1 4.5-ounce can Green chiles
  • 1 Onion
  • 1/2 tsp Onion powder
  • 1/2 tsp Parsley, dried
  • 2 cups Spinach, fresh

• Canned Goods

  • 1 32-ounce box Vegetable broth or chicken broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tbsp Olive oil or avocado oil, extra-virgin
  • 1 tsp Sea salt, fine

Found on lexiscleankitchen.com

Description

Ingredients

• 1 tablespoon extra-virgin olive oil or avocado oil
• 1 onion, diced
• 2 garlic cloves, minced
• 4 carrots, diced
• 3 celery stalks, diced
• 1 cup diced baby bella mushrooms
• 2 cups fresh spinach, roughly chopped
• 1/4 cup fresh basil, roughly chopped
• 1 32-ounce box vegetable broth or chicken broth
• 1 4.5-ounce can chopped green chiles
• 1 teaspoon fine sea salt, more to taste
• 1/2 teaspoon black pepper, more to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• Optional: 1 15-ounce can kidney beans
• Optional: 1 cup gluten-free pasta, cooked

Directions

• In a dutch oven over medium heat, heat oil and sauté onion, garlic, carrots, and celery for 5 minutes until aromatic veggies become flagrant. Add in mushrooms and spinach, and sauté until wilted, about 1 minute. Add in broth, chiles, spices, and beans. Bring to a boil then reduce heat and let simmer for 20 minutes.