Title: South American Vegetable Soup
Categories: Swift, Soups
Yield: 4 Servings

1/2 ts Light olive oil with a dash
-of toasted sesame oil
1/2 Peeled onion; roughly diced
1 lg Peeled garlic clove; bashed
-and chopped
1 ts Oregano
1/4 ts Ground allspice
1/2 ts Ground cumin
2 c Peeled thin-skinned
-potatoes; roughly chopped
-(such as Yukon Gold)
4 c Low sodium vegetable stock;
-(see recipe)
4 Fresh husked tomatillos; cut
-into eighths or drained
-canned tomatillos
14 1/2 oz No salt added whole;
-tomatoes diced in juice
1 c Canned black beans; rinsed
-and drained
1/2 c Frozen corn kernels
2/3 lb Peeled Chayote squash;
-cored, roughly diced
6 oz Pattypan squash slice;
-roughly diced
1/2 ts Chipotle sauce
1/4 ts Salt
---Garnish---
2 tb Chopped fresh cilantro

1. Heat the oil in a large saucepan over medium high heat and fry the onion
until it becomes translucent, about 2 minutes. Toss in the garlic, oregano,
allspice, cumin and potatoes and cook another 3 minutes, stirring so the
garlic doesn't brown.

2. Pour a little of the stock into the pan to release the flavorful bits
that might have stuck there. Stir in the rest of the stock, the tomatillos
and tomatoes. Bring to boil, turn the heat down, and allow it to simmer
briskly for 15 minutes, or until the potatoes are tender.

3. Add the beans, corn, cactus, squash, chipotle sauce, and salt. Bring
back to a boil, turn down the heat, and simmer for 5 minutes.

TO SERVE 4 PEOPLE: Ladle into bowls and sprinkle cilantro on top.

NOTES : There are some unusual ingredients in this soup, but don't let tha=
t stop you. You may substitute any yellow or green summer squash for the
chayote or pattypan squashes. Our old friend zucchini would work fine. You
will find canned tomatillos in the Mexican section of a well-stocked
grocery store or in a Mexican market, if you can't get them fresh. The
chipotle sauce provides a distinctive smoky flavor that's not to be missed=
.
Recipe by: Copyright c 1996 by Kerr Corporation

Posted to recipelu-digest by "Valerie Whittle" on Feb
25, 1998