GH: Harvest Mexican Soup

[Guest guest]

* Exported from MasterCook *

 

Harvest Mexican Soup

 

Recipe By :Fall's Bounty

Serving Size : 4 Preparation Time :0:00

Categories : !Good Housekeeping

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tsps olive oil

1 lb onion -- cut into 1/4 " pieces

2 med carrots -- cut into 1/4 " pieces

2 garlic cloves -- crushed with garlic press

1 jalapeno chile pepper -- seeded and minced

3 limes

12 ozs red potatoes -- unpeeled and cut into 1/4 " pieces

14 1/2 ozs vegetable broth -- 1 3/4 cups

1/2 tsp salt

2 c fresh corn kernels -- 3 to 4 ears

1 c loosely packed fresh cilantro leaves -- chopped

1 avocado -- cut into 1/4 " dice

plain tortilla chips -- coarsely broken (optional)

 

In nonstick 5 to 6 quart saucepot or Dutch oven, heat oil over medium-high

heat until hot. Add onion, carrots, garlic, and jalapeno, and cook 15

minutes or until vegetables are golden, stirring occasionally.

 

Meanwhile, from limes, grate 1/2 tsp peel and squeeze 1/3 cup juice; set

aside.

 

Add potatoes, broth, salt, and 4 cups water to saucepot; heat to boiling

over medium-high heat. Reduce heat to low; cover and simmer 5 minutes. Add

corn; cover and simmer 5 minutes or until potatoes are tender.

 

Stir in cilantro, lime peel, and lime juice. Ladle soup into 6 bowls; top

with avocado. Sprinkle tortilla chips into soup if you like.

 

Source:

" Good Housekeeping Oct 2000 "

Yield:

" 9 1/2 c "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 401 Calories; 15g Fat (30.8% calories

from fat); 10g Protein; 66g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol;

975mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Vegetable; 1/2 Fruit; 3

Fat.

 

NOTES : This soup is full of savory ingredients, including corn, avocado,

and lime; a jalapeno chile adds a burst of heat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0