Epazole Soup

Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 6
2 jalapeno chilies, chopped
1 cup yellow onion, chopped
1 tablespoon olive oil
4 poblano chilies, chopped
4 Anaheim chilies, chopped
10 epazole leaves, shredded
6 cups veggie stock
½ bunch cilantro, chopped
Salt and black pepper to the taste
1. In your slow cooker, mix jalapenos with onion, oil, poblano chilies,
Anaheim chilies, epazole leaves, stock, salt and pepper, stir, cover and
cook on High for 3 hours.
2. Add cilantro, stir, blend using an immersion blender, divide into bowls and
3. Enjoy!
Nutrition Value:calories 209, fat 5, fiber 5, carbs 23, protein 7

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