| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Tex-Mex |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
lg |
Onion;chopped |
| 1 |
lg |
Sweet potato; (about 3/4 lb.) peeled, quartered lengthwise,thinly sliced |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 1 |
cn |
(4-oz.) chopped peeled mild chiles;juices reserved |
| 1 |
c |
Frozen lima beans |
| 1 |
cn |
(14-1/2 ounce) chopped peeled tomatoes with Mexican seasonings; juices reserved |
| 3 |
c |
Chicken broth |
| 1 |
c |
Frozen corn kernels |
| 1/2 |
ts |
Pepper |
| 2 |
|
Scallions; finely chopped |
| 2 |
tb |
Chopped cilantro |
INSTRUCTIONS
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@swbell.net> on Apr 09,
1998
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