Tex-mex vegetable soup

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 large Onion;chopped
1 large Sweet potato; (about 3/4 lb.) peeled, quartered lengthwise,thinly sliced
1 teaspoon Ground cumin
½ teaspoon Salt
1 can (4-oz.) chopped peeled mild chiles;juices reserved
1 cup Frozen lima beans
1 can (14-1/2 ounce) chopped peeled tomatoes with Mexican seasonings; juices reserved
3 cups Chicken broth
1 cup Frozen corn kernels
½ teaspoon Pepper
2 Scallions; finely chopped
2 tablespoons Chopped cilantro

Directions

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 Bakery-Shoppe Digest by Alice Poe <afpoe@...> on Apr 09, 1998

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