Thursday, April 15, 2010
This soup is really yummy and... Mexican-y! Haha I need more adjectives... Anyway, I got it from my mom's Woman's Day magazine, except for originally it called for chicken broth. I just changed that to vegetable broth and it was really good!
2 tsp oil
1 small onion, chopped
1 large sweet potato, chopped
2 14.5 oz cans vegetable broth or stock
1/2 tsp ground cumin
1 11 oz can corn niblets, drained
1 cup mild or medium salsa
1 8 oz can tomato sauce
1 15 oz can black beans
Optional: sour cream and cilantro for garnish
1. Heat oil in a medium saucepan over medium heat. Saute onion for 3 minutes or until softened and translucent.
2. Add sweet potato, broth, and cumin; cover and reduce heat. Simmer for 15 minutes or until sweet potato is tender. With blender, process soup until smooth.
3. Stir in corn, salsa, tomato sauce, and black beans. Simmer covered for 5 minutes to blend flavor. Garnish with sour cream and cilantro, if desired.
This recipe is vegan if you skip the sour cream garnish!