*  Exported from  MasterCook  *
 
                       South American Vegetable Soup
 
 Recipe By     : Copyright © 1996 by Kerr Corporation
 Serving Size  : 4    Preparation Time :0:20
 Categories    : Sugar Free
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  teaspoon      light olive oil
                         with a dash of toasted sesame oil
      1/2                peeled onion -- roughly diced
    1      large         peeled garlic clove -- bashed and chopped
    1      teaspoon      oregano
      1/4  teaspoon      ground allspice
      1/2  teaspoon      ground cumin
    2      cups          peeled thin-skinned potatoes -- roughly chopped
                         (such as Yukon Gold)
    4      cups          low sodium vegetable stock -- (see recipe)
    4                    fresh husked  tomatillos -- cut into eighths
                         or drained canned tomatillos
   14 1/2  ounces        no salt added whole, tomatoes
                         diced in juice
    1      cup           canned black beans -- rinsed and drained
      1/2  cup           frozen corn kernels
      2/3  pound         peeled Chayote squash -- cored, roughly diced
    6      ounces        pattypan squash slice -- roughly diced
      1/2  teaspoon      chipotle sauce
      1/4  teaspoon      salt
                         
 
                         Garnish
    2      tablespoons   chopped fresh cilantro
 
 1. Heat the oil in a large saucepan over medium high heat and fry the onion
 until it becomes translucent, about 2 minutes. Toss in the garlic, oregano,
 allspice, cumin and potatoes and cook another 3 minutes, stirring so the garlic
 doesn't brown.
 
 2. Pour a little of the stock into the pan to release the flavorful bits that
 might have stuck there.  Stir in the rest of the stock, the tomatillos and
 tomatoes.  Bring to boil, turn the heat down, and allow it to simmer briskly
 for 15 minutes, or until the potatoes are tender.
 
 3. Add the beans, corn, cactus, squash, chipotle sauce, and salt.  Bring back
 to a boil, turn down the heat, and simmer for 5 minutes.
 
 TO SERVE 4 PEOPLE: Ladle into bowls and sprinkle cilantro on top.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : There are some unusual ingredients in this soup, but don't let that
 stop you. You may substitute any yellow or green summer squash for the chayote
 or pattypan squashes. Our old friend zucchini would work fine. You will find
 canned tomatillos in the Mexican section of a well-stocked grocery store or in
 a Mexican market, if you can't get them fresh. The chipotle sauce provides a
 distinctive smoky flavor that’s not to be missed.
 
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 Nutr. Assoc. : 0 0 0 0 0 0 0 986 0 26410 620 0 0 0 2299 0 26501 26516 0
                26427 0 26506 0

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