Tex-mex vegetable soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | large | Onion;chopped |
| 1 | large | Sweet potato; (about 3/4 lb.) peeled, quartered lengthwise,thinly sliced |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| 1 | can | (4-oz.) chopped peeled mild chiles;juices reserved |
| 1 | cup | Frozen lima beans |
| 1 | can | (14-1/2 ounce) chopped peeled tomatoes with Mexican seasonings; juices reserved |
| 3 | cups | Chicken broth |
| 1 | cup | Frozen corn kernels |
| ½ | teaspoon | Pepper |
| 2 | Scallions; finely chopped | |
| 2 | tablespoons | Chopped cilantro |
Directions
1. In a soup pot,heat oil over medium high heat. Add onion and cook, stirring occasionally,until softened,about 3 minutes. Stir in sweet potato, cumin,salt, chiles with their juices,lima beans,tomatoes with their juices, and chicken broth. Bring to a boil, reduce heat to medium, and cook, partially coveried,until potato is softened, 8 to 10 minutes. 2. Stir in corn and pepper and simmer 5 minutes longer. Stir in scallions and cilantro just before serving. Serves 6 Believe me this one is so good.
Posted to Bakery-Shoppe Digest by Alice Poe <afpoe@...> on Apr 09, 1998