Recipe - Tex-Mex Vegetable Soup

2 tablespoon Vegetable oil
1 lg Onion;chopped
1 lg Sweet potato; (about 3/4
lb.) peeled, quartered
lengthwise,thinly cut or sliced up
1 teaspoon Ground cumin
One half teaspoon Salt
1 cn (4oz.) chopped peeled mild
chiles;juices reserved
1 cup Frozen lima beans
1 cn (14One half ounce) chopped
peeled tomatoes with
Mexican seasonings; juices
reserved
3 cup Chicken broth
1 cup Frozen corn kernels
One half teaspoon Pepper
2 Scallions; finely chopped
2 tablespoon 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 BakeryShoppe Digest by Alice Poe afpoe@swbell.net on Apr 09,
1998