southwestern corn and potato soup
(1 rating)
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(1 rating)
yield
4 serving(s)
Ingredients For southwestern corn and potato soup
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1 conions, finely chopped
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sour cream
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3 ccorn, fresh or frozen
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1 smred bell pepper, finely chopped
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1 mdsweet potato, diced
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2 tspcumin, ground
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3 cvegetable broth
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1/4 tspsalt
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1 smchili pepper, seeded and chopped
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2garlic cloves, minced
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cilantro, fresh and chopped
How To Make southwestern corn and potato soup
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1In covered soup pot, simmer onions, garlic, pepper and salt in 1 cup of vegetable broth for about 10 minutes, or until onions are soft.
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2In small bowl, make a paste with cumin and 1 tablespoonful of broth, stir it into the pot, and simmer for another 1 to 2 minutes.
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3Add sweet potato and remaining broth and simmer for 10 minutes, until sweet potato softens.
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4Add bell pepper and corn, and simmer, covered, for another 10 minutes, or until all of the vegetables are tender.
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5Puree about half of the soup in blender or food processor and return it to the pot; the soup will be creamy and thick.
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6Add another cup of vegetable broth, if desired, plus salt to taste.
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7Gently reheat on low heat.
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8If desired, top with a dollop of reduced-fat sour cream and chopped cilantro.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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