Recipe - Southwestern Corn And Potato Soup

1 cup Finely chopped onions
2 Cloves garlic, minced
1 small Fresh chile, seeded and
Minced
One fourth teaspoon Salt
4 cup Vegetable broth
2 teaspoon Ground cumin
1 md Sweet potato, minced
1 small Red bell pepper, finely
Chopped
3 cup Fresh or frozen corn kernels
Reducedfat 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 MMRecipes Digest V3 #349

From: jessann doe jessann@texas.net

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