Ingredients

• 1 tablespoon olive oil
• 1/4 teaspoon minced garlic
• 1/2 onion, chopped
• 2 large carrots, peeled and chopped
• 1 stalk celery, chopped
• 4 potatoes, cut in one-inch cubes
• 1/4 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 yellow squash, cut in one-inch cubes
• 2 cups packed fresh spinach
• 1/3 cup frozen corn kernels
• 1 (16 ounce) can pinto beans, drained
• 1 cup cooked, shredded spaghetti squash (optional)
• 2 cups vegetable broth
• 5 cups water
• 3 (4 ounce) cans chopped green chile peppers