Title: Two Potato Soup Southwestern Style
Categories: Brandnames, Potatoes, Soups, *filed
Yield: 3 servings

2 ts Olive oil
1 lg Sweet potato; roughly cubed
2 md Russet potatoes; roughtly
-cubed
1/2 ts Cre-ole seasoning blend; see
-recipe
Assorted peppercorns;
-coarsely ground
2 lg Garlic cloves; sliced
2 tb Dry sherry
4 c Water; and more to cover
1 tb Chopped parsley; more or
-less
1 ts Tamari soy sauce
1 c Sweet corn and black bean
-salad; such as from C&W
-with red and green bell
-peppers and sliced celery
1/2 Cube Knorr's tomato bouillon
-with chicken flavor
1 pk Vegetables seasoning and
-broth; such as from G.
-Washington at American home
-foods
2 tb Finely ground blanched
-cashews
Chopped fresh cilantro

Heat oil in nonstick 3-quart soup pan. Brown the yam with cre-ole seasoning
while you cube the russets. Add russet potatoes and garlic and brown until
the vegetables are aromatic and slightly carmelized. Add wine and burn off
for 1 to 1+1/2 minutes. Add 4 cups of water, parsley, soy, corn and black
beans. Stir and add the two types of broth. When dissolved. Mix the cashew
dust with warm water; add to the soup. Bring to a boil, stir, reduce heat
to low, cover and simmer for 40 minutes. Mash some of the potatoes with the
back of a spoon. Stir in the chopped fresh cilantro and serve at once.

GROCERY NOTES: C&W (California and Washington Co) sells a 14-oz bag of
frozen vegetables. One medley contains Sweet Corn, Black Beand Salad with
diced red and green bell peppers and sliced celery. Knorr sells a spicy
tomato and chicken bouillon in the larger cube intended for 2 cups of broth
but so hot and spicy, we cut the cube in half. One envelop of G.
Washington's vegetarian mix for sauce, gravy and soup usually makes 1 cup.

Excellent depth of flavor. Serve with biscuits or corn bread. -Pat and Bob
10/26/98. [298 cals, 9g fat, 27% cff]

Recipe by: *Hanneman (Riverisde, 1998)

Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 26, 1998, converted
by MM_Buster v2.0l.