Yield: 6 -8 serving
|4 \N||Dried chiles (up to 6)|
|1 large||Green bell pepper|
|1 medium||Onion, chopped|
|3 \N||Cloves of garlic, chopped|
|2 tablespoons||Vegetable oil|
|4 cups||Vegetable or chicken stock|
|1 can||(15-16 oz.) corn|
|1 can||(15-16 oz) tomatoes|
|1 teaspoon||Ground cumin|
|1 teaspoon||Crushed dried oregano|
Source: St Mary Mead Archives
Saute chopped onions until limp and translucent. Add chopped garlic and saute for another minute. Add stock. Bring to a full boil, and then down to simmer.
Open can of corn, drain, and pour into soup pot. Open can of tomatoes and chop them coarsely (I usually use a kitchen scissors and just cut them in the can.). Pour tomatoes with juice into soup pot.
Toast chiles in a dry frying pan for about 1 minute--you can smell when they're done. Slit chiles and remove seeds for extra "mildness", otherwise just crush them into bits and put in soup.
Core, seed, and trim ribs of bell pepper. Cut into bite-sized pieces and reserve. Cut zucchini in half, lengthwise, and cut each half into "half moons."
5 minutes before serving, put bell pepper and zucchini into soup and heat.
Posted to JEWISH-FOOD digest V97 #040 by Brian Mailman <bmailman@...> on Feb 05, 1997.