Tex-mex Vegetable Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Tex-Mex | 1 | Servings | |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1 | Onion, chopped | |
| 1 | Sweet potato, about 3/4 | |
| lb. peeled quartered | ||
| lengthwisethinly sliced | ||
| 1 | t | Ground cumin |
| 1/2 | t | Salt |
| 1 | 4-oz. chopped peeled mild | |
| chilesjuices reserved | ||
| 1 | c | Frozen lima beans |
| 1 | 14-1/2 ounce chopped | |
| peeled tomatoes with | ||
| Mexican seasonings | ||
| juices | ||
| reserved | ||
| 3 | c | Chicken broth |
| 1 | c | Frozen corn kernels |
| 1/2 | t | Pepper |
| 2 | Scallions, finely chopped | |
| 2 | T | Chopped cilantro |
INSTRUCTIONS
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. 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@swbell.net> on Apr 09, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 841
Calories From Fat: 313
Total Fat: 35.3g
Cholesterol: 0mg
Sodium: 4556.7mg
Potassium: 2840.1mg
Carbohydrates: 107g
Fiber: 22.7g
Sugar: 28.9g
Protein: 35.7g