Title: Tex-Mex Vegetable Soup
Categories: None
Yield: 1 Servings

2 tb Vegetable oil
1 lg Onion;chopped
1 lg Sweet potato; (about 3/4
-lb.) peeled, quartered
-lengthwise,thinly sliced
1 ts Ground cumin
1/2 ts Salt
1 cn (4-oz.) chopped peeled mild
-chiles;juices reserved
1 c Frozen lima beans
1 cn (14-1/2 ounce) chopped
-peeled tomatoes with
-Mexican seasonings; juices
-reserved
3 c Chicken broth
1 c Frozen corn kernels
1/2 ts Pepper
2 Scallions; finely chopped
2 tb Chopped cilantro

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 on Apr 09,
1998