South American Vegetable Soup

55 minutes Prep: 25 minutes Cook: 30 minutes

246 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

1/2	teaspoon	olive oil	light
1	dash	sesame oil	toasted
1/2	each	onion	peeled, roughly diced
1	large	garlic clove	peeled, bashed and chopped
1	teaspoon	oregano
1/4	teaspoon	allspice	ground
1/2	teaspoon	cumin	ground
2	cups	potatoes	thin skinned, such as yukon gold, peeled, roughly chopped
4	cups	vegetable stock	low sodium
4	each	tomatillos	fresh, husked, cut into eighths, or drained canned tomatillos
14 1/2	ounces	tomatoes, canned	whole, no salt added , diced in juice
1	cup	black beans	canned, rinsed and drained
1/2	cup	corn kernels	frozen
2/3	pound	chayotes	peeled, cored, roughly diced
6	ounces	pattypan squash	sliced, roughly diced
1/2	teaspoon	chipotle sauce
1/4	teaspoon	salt

Garnish
2	tablespoons	cilantro	chopped, fresh

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.

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.

Add the beans, corn, cactus, squash, chipotle sauce, and salt.

Bring back to a boil, turn down the heat, and simmer for 5 minutes.

Ladle into bowls and sprinkle cilantro on top.

Add your comment

Serving Size 506g

Amount per Serving

Calories 246 20% of calories from fat