Southwestern Corn and Potato Soup
1 c Finely chopped onions 2 Garlic cloves, minced or Pressed 1 sm Fresh Chile, seeded and Minced 1/4 ts Salt 3 To 4 cups vegetable broth (divided use) 2 ts Ground cumin 1 md Sweet ...
Ingredients
- 1cup finely chopped onions
- 2garlic cloves, minced or
- 3to 4 cups vegetable broth
- 1medium sweet potato, diced (about 2
Directions
- 1
1 c Finely chopped onions 2 Garlic cloves, minced or Pressed 1 sm Fresh Chile, seeded and Minced 1/4 ts Salt 3 To 4 cups vegetable broth (di
- 2
In small bowl, make a paste with cumin and 1 tablespoonful of broth, stir it into the pot, and simmer for another 1 to 2 minutes
- 3
Add sweet potato and remaining broth and simmer for 10 minutes, until sweet potato softens
- 4
Add bell pepper and corn, and simmer, covered, for another 10 minutes, or until all of the vegetables are tender
- 5
Puree about half of the soup in blender or food pro- cessor and return it to the pot
- 6
The soup will be creamy and thick
- 7
Add another cup of vegetable broth, if desired, plus salt to taste
- 8
Gently reheat on low heat