Mexican Green Soup

Steps

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1. 1
   Wash the yard-long beans, potatoes, and carrots. Trim the ends of the beans and cut them in half. Peel the potatoes and carrots, then dice them into small cubes.
   ▶ ≈0:53
2. 2
   Grind the spinach, cilantro, onion, garlic, a pinch of salt, and water together to create the soup base.
   ▶ ≈1:56
3. 3
   Heat oil in a pot. Add the fresh chili pepper and lightly brown it, then remove it from the pot.
   ▶ ≈2:35
4. 4
   Add the rice and soup pasta to the hot oil, stirring continuously until evenly toasted.
   ▶ ≈2:48
5. 5
   Pour in the ground spinach and cilantro mixture, add plenty of water, and bring to a boil.
   ▶ ≈3:07
6. 6
   Once boiling, add the carrots and garlic, and continue cooking.
   ▶ ≈3:23
7. 7
   When the carrots and garlic are tender, add the potatoes and the whole chili pepper. Adjust the salt to taste and continue cooking until the potatoes are tender.
   ▶ ≈3:43
8. 8
   Once the soup is ready, ladle it into bowls and let cool before serving.
   ▶ ≈4:47