South american vegetable soup

4 Servings

Ingredients

Quantity Ingredient
½ teaspoon Light olive oil with a dash of toasted sesame oil
½ Peeled onion; roughly diced
1 large Peeled garlic clove; bashed and chopped
1 teaspoon Oregano
¼ teaspoon Ground allspice
½ teaspoon Ground cumin
2 cups Peeled thin-skinned potatoes; roughly chopped (such as Yukon Gold)
4 cups Low sodium vegetable stock; (see recipe)
4 Fresh husked tomatillos; cut into eighths or drained canned tomatillos
14½ ounce No salt added whole; tomatoes diced in juice
1 cup Canned black beans; rinsed and drained
½ cup Frozen corn kernels
⅔ pounds Peeled Chayote squash; cored, roughly diced
6 ounces Pattypan squash slice; roughly diced
½ teaspoon Chipotle sauce
¼ teaspoon Salt -Garnish---
2 tablespoons Chopped fresh cilantro

Directions

1. Heat the oil in a large saucepan over medium high heat and fry the onion until it becomes translucent, about 2 minutes. Toss in the garlic, oregano, allspice, cumin and potatoes and cook another 3 minutes, stirring so the garlic doesn't brown.

2. Pour a little of the stock into the pan to release the flavorful bits that might have stuck there. Stir in the rest of the stock, the tomatillos and tomatoes. Bring to boil, turn the heat down, and allow it to simmer briskly for 15 minutes, or until the potatoes are tender.

3. Add the beans, corn, cactus, squash, chipotle sauce, and salt. Bring back to a boil, turn down the heat, and simmer for 5 minutes.

TO SERVE 4 PEOPLE: Ladle into bowls and sprinkle cilantro on top.

NOTES : There are some unusual ingredients in this soup, but don't let tha= t stop you. You may substitute any yellow or green summer squash for the chayote or pattypan squashes. Our old friend zucchini would work fine. You will find canned tomatillos in the Mexican section of a well-stocked grocery store or in a Mexican market, if you can't get them fresh. The chipotle sauce provides a distinctive smoky flavor that's not to be missed= .

Recipe by: Copyright c 1996 by Kerr Corporation Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 25, 1998

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