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South American Vegetable Soup

South American Vegetable Soup
Main Ingredient: Corn Potatoes Squash Tomatoes

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South American Vegetable Soup ingredients

  • 2483527⁄624973141 t Light olive oil
  • with a dash of toasted sesame oil
  • 2483527⁄624973141 peeled onion -- roughly diced
  • 1 large peeled garlic clove -- bashed and chopped
  • 1 t Oregano
  • 2483527⁄624973141 t Ground allspice
  • 2483527⁄624973141 t Ground cumin
  • 2 c peeled thin-skinned potatoes -- roughly chopped
  • (such as Yukon Gold)
  • 4 c low sodium vegetable stock -- (see recipe)
  • 4 fresh husked tomatillos -- cut into eighths
  • or drained canned tomatillos
  • 372529⁄164516864 oz no salt added whole, tomatoes
  • diced in juice
  • 1 c canned black beans -- rinsed and drained
  • 2483527⁄624973141 c Frozen corn kernels
  • lb peeled Chayote squash -- cored, roughly diced
  • 6 oz pattypan squash slice -- roughly diced
  • 2483527⁄624973141 t chipotle sauce
  • 2483527⁄624973141 t Salt
  • garnish
  • 2 T Chopped fresh cilantro

Cooking South American Vegetable Soup

1. 1. Heat the oil in a large saucepan over medium high heat and fry the onion until it becomes translucent, about 2 minutes.
2. Tossi in the garlic, oregano, allspice, cumin and potatoes and cook another 3 minutes, stirring so the garlic doesn't brown.
3. 2. Pour a little of the stock into the pan to release the flavorful bits that might have stuck there.
4. Stiri in the rest of the stock, the tomatillos and tomatoes.
5. Bring to boil, turn the heat down, and allow it to simmer briskly for 15 minutes, or until the potatoes are tender.
6. 3. Add the beans, corn, cactus, squash, chipotle sauce, and salt.
7. Bring back to a boil, turn down the heat, and simmer for 5 minutes.
8. TO SERVE 4 PEOPLE: Ladle into bowls and sprinkle cilantro on top.


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