INGREDIENTS
8 cups
Cabbage
1 cup
Carrot
1 cup
Celery
1/2 cup
Cilantro, fresh
1/2 tsp
Coriander, ground
4
large cloves Garlic
2 cups
Onions
2 15 ounce cans
Pinto or black beans, low-sodium
1 cup
Poblano or green bell pepper
1 tbsp
Tomato paste
4 cups
Vegetable broth or chicken broth, low-sodium
1 tbsp
Chipotle chiles in adobo sauce
2 tbsp
Lime juice
3/4 tsp
Salt
2 tbsp
Olive oil, extra-virgin
1 tsp
Cumin, ground
1
Queso fresco
4 cups
Water