>Recipes
Vegetable Soup with Squash
Makes 8 servings
Time to Prepare: 0:10
Time to Cook: 0:25
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Ingredients
1/2 tsp Oil, olive, salad or cooking 1/2 med Onions, raw 1 clove Garlic, raw 1 tsp Spices, oregano, ground 1/4 tsp Spices, allspice, ground 1/2 tsp Spices, cumin seed 2 cup Potato, flesh and skin, raw 4 cup Soup, vegetarian vegetable, canned, prepared with equal volume water, commercial 4 med Tomatillos, raw 14 1/2 oz Tomatoes, red, ripe, canned, stewed 1 cup Beans, black turtle soup, mature seeds, canned 1/2 cup Corn, sweet, yellow, raw 2/3 lb Squash, summer, all varieties, raw 6 oz Squash, summer, all varieties, raw 1/2 tsp Sauce, ready-to-serve, salsa 1/4 tsp Salt, table 2 tbls Cilantro
Directions
1. Heat the oil in a large saucepan over medium heat and fry the onion, about 2 minutes. add the garlic, oregano, allspice, cumin, and potatoes and cook another 3 minutes, stirring constantly.
2. Slowly stir in the vegetable stock, the tomatillos, and tomatoes. bring to a boil, reduce heat, and simmer briskly for 15 minutes, or until the potatoes are tender.
3. add the beans, corn, squash, chipotle sauce, and salt. bring back to a boil, turn down the heat, and simmer for 5 minutes. Garnish with cilantro and serve hot.
2. Slowly stir in the vegetable stock, the tomatillos, and tomatoes. bring to a boil, reduce heat, and simmer briskly for 15 minutes, or until the potatoes are tender.
3. add the beans, corn, squash, chipotle sauce, and salt. bring back to a boil, turn down the heat, and simmer for 5 minutes. Garnish with cilantro and serve hot.
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