INGREDIENTS

INSTRUCTIONS

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  MM-Recipes Digest V3 #349  From: jessann doe
<jessann@texas.net>  Date: Sat, 21 Dec 1996 09:56:07 -0600

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 309
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 2.5mg
Sodium: 2088.1mg
Potassium: 891mg
Carbohydrates: 60.2g
Fiber: 8.7g
Sugar: 6.3g
Protein: 10.6g