Southwestern Corn And Potato Soup Recipe

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Southwestern Corn and Potato Soup

Kitchen Crew

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pinch tips: Slow Cooker/Crock Pot Hints


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Serves:

4

Ingredients

1 c
onions, finely chopped
2
garlic cloves, minced
1 small
chili pepper, seeded and chopped
1/4 tsp
salt
3 c
vegetable broth
2 tsp
cumin, ground
1 medium
sweet potato, diced
1 small
red bell pepper, finely chopped
3 c
corn, fresh or frozen
sour cream
cilantro, fresh and chopped

Directions Step-By-Step

1
In covered soup pot, simmer onions, garlic, pepper and salt in 1 cup of vegetable broth for about 10 minutes, or until onions are soft.
2
In 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.
3
Add sweet potato and remaining broth and simmer for 10 minutes, until sweet potato softens.
4
Add bell pepper and corn, and simmer, covered, for another 10 minutes, or until all of the vegetables are tender.
5
Puree about half of the soup in blender or food processor and return it to the pot; the soup will be creamy and thick.
6
Add another cup of vegetable broth, if desired, plus salt to taste.
7
Gently reheat on low heat.
8
If desired, top with a dollop of reduced-fat sour cream and chopped cilantro.

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy