Title: Southwestern Corn and Potato Soup
Categories: Vegetarian
Yield: 4 Servings

1	c	Onion, finely chopped
2		Garlic cloves, minced
1	sm	Fresh chili, seeded, minced
1/4	ts	Salt (approx - or to taste)
4	c	Vegetable Broth* See Note
2	ts	Ground cumin
2	c	Sweet potato, diced
1	sm	Red bell pepper, finely chopped
3	c	Fresh OR frozen corn kernels
GARNISH (OPTIONAL
		Sour cream
		Cilantro leaves, finely
		=chopped

Note: Amount of broth will vary depending on how thick you want the soup - up to four cups can be used.

In soup pot, simmer onions, garlic, chili and salt in one cup of the vegetable broth for about 10 minutes, or until the onions are soft. In a small bowl make a paste with the cumin and one tablespoonful of the broth,stir it into the pot and simmer another one to two minutes.

Add the sweet potatoes and the remaining broth and simmer for about 10 minutes, until the sweet potatoes soften. Add the 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 a blender or food processor and return it to the pot. The soup will be creamy and thick. Add another cup of vegetable broth desired, plus additional salt to taste. Gently reheat on low heat.

If desired, top with a dollop sour cream and chopped cilantro.

Adapted from Moosewood Restaurant Low Fat Favorites. Per Serving: 239 cal; 7 gm protein, 56 gm carbo, trace fat; 0 mg chol, trace sat fat; 273 mg sodium. Washington Post Dec 11 1996

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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