MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Southwestern Corn And Potato Soup
 Categories: Soups
      Yield: 4 Servings
 
      1 c  Onions; finely chopped
      2 cl Garlic; minced or pressed
      1 sm Fresh chile; seeded, minced
    1/4 ts Salt
      3 c  Vegetable broth; up to 4 c,
           - divided use
      2 ts Ground cumin
      1 md Sweet potato (2 c); diced
      1 sm Red bell pepper;
           - finely chopped
      3 c  Corn kernels;
           - fresh or frozen
           Reduced-fat sour cream
           Cilantro; finely chopped,
           - 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 tb 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 processor 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.
  
  Per serving: Cal 239, Trace of fat, No cholesterol, Sodium 273 mg
  
  Adapted from: Moosewood Restaurant Low-Fat Favorites

  Adapted by: Bobbie Beers
 
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