Title: Southwestern Corn and Potato Soup
Categories: Jaw, Soups, Vegetarian
Yield: 4 Servings

1 c Finely chopped onions
2 Cloves garlic, minced
1 sm Fresh chile, seeded and
Minced
1/4 ts Salt
4 c Vegetable broth
2 ts Ground cumin
1 md Sweet potato, diced
1 sm Red bell pepper, finely
Chopped
3 c Fresh or frozen corn kernels
Reduced-fat sour cream and
Chopped cilantro leaves
For garnish

In a covered soup pot, simmer the onions, garlic, chili and salt in 1 cup
of the vegetable stock for about 10 minutes, or until the onions are soft.
In a small bowl, make a paste with the cumin and 1 tablespoonful of the
broth, stir it into the pot and simmer another 1 to 2 minutes. Add the
sweet potatoes, and remaining broth and simmer for about 10 minutes, until
the sweet potato softens. Add the bell pepper and corn and simmer, covered
for another 10 minutes, or until all the vegetables are tender. Puree about
half of the soup in a blender and return it to the pot. The soup will be
creamy and thick. Add another cup of vegetable broth if desired, plus
additional salt to taste. Gently reheat on low heat. Top with a dollop of
sour cream and chopped cilantro.

From The Austin American Statesman typed by jessann :)
Posted to MM-Recipes Digest V3 #349

From: jessann doe

Date: Sat, 21 Dec 1996 09:56:07 -0600