MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Southwestern Corn And Potato Soup
  Categories: New import
       Yield: 4 servings
  
       1 c  Finely chopped onions
       2    Garlic cloves, minced or
            Pressed
       1 sm Fresh Chile, seeded and
            Minced
     1/4 ts Salt
       3    To 4 cups vegetable broth
            (divided use)
       2 ts Ground cumin
       1 md Sweet potato, diced (about 2
            Cups)
       1 sm Red bell pepper, finely
            Chopped
       3 c  Fresh or frozen corn
            Kernels
            Reduced-fat sour cream and
            Finely chopped
            Cilantro leaves for garnish
            (optional)
  
   In covered soup pot, simmer onions, garlic, Chile and salt in 1 cup of
   vegetable broth for about 10 minutes, or until onions are soft. 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. Add
   sweet potato and remaining broth and simmer for 10 minutes, until
   sweet potato softens. Add bell pepper and corn, and simmer, covered,
   for another 10 minutes, or until all of the vegetables are tender.
   Puree about half of the soup in blender or food pro- cessor and
   return it to the pot. The soup will be creamy and thick. Add another
   cup of vegetable broth, if desired, plus salt to taste. Gently reheat
   on low heat. If desired, top with a dollop of reduced-fat sour cream
   and chopped cilantro. Makes 4 servings.
   
   Per serving: Calories 239 Trace of fat No cholesterol Sodium 273 mg
   
   Adapted From “Moosewood Restaurant Low-Fat Favorites” 
   Adapted and typos by Bobbie Beers
  
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