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Ingredients
  • 1 lb Navy beans
  • 7 cup Vegetable stock (or water)
  • subheading: Vegetables:
  • 2 count Tomatoes (medium size, chopped)
  • 1 cup Onion (chopped)
  • 2 count Celery (stalks, diced)
  • 2 count Carrot (large, diced)
  • 2 tablespoon Garlic (chopped)
  • 1 cup Spinach
  • subheading: Spices and herbs:
  • 2 teaspoon Salt
  • 2 tablespoon Jalapeno pepper (diced or chopped, adjust to taste)
  • 1 count Bay leaf
  • 1 teaspoon Cumin powder
  • ½ teaspoon Red chili powder (adjust as per taste)
  • 3 sprigs Rosemary
  • ¼ teaspoon Thyme (dried or fresh)
  • subheading: For garnishing:
  • Cilantro (chopped)
  • Lime juice (as per taste)
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