Vegan Ckbk - Southwest Corn, Chard, and Potato Soup

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Southwest Corn, Chard, and Potato Soup

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 cups cleaned and chopped chard leaves -- about 1 bunch

8 cups plus 2 tablespoons vegetable stock

2 tablespoons olive oil

1 large onion -- diced

3 cloves garlic -- minced

1 cup diced tomatoes -- fresh or canned, with juice

1 cup finely diced red potato -- about 1 medium

2 teaspoons chili powder

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon salt

several grinds black pepper

2 cups fresh or frozen corn kernels

1/4 cup whole cilantro leaves -- for garnish

 

Cut out and discard the stens of the chard, then wash and finely chop the leaves

to measure about 6 cups. Set aside.

 

In a large pot, heat 2 tablespoons of the stock with the oil over medium heat.

When it is steaming, add the onion and garlic and stir and saute for 3 minutes.

Add the remaining 8 cups of stock, the tomatoes, potatoes, chili powder,

oregano, thyme, salt, and pepper, and simmer over medium-high heat. Reduce the

heat to medium-low and simmer for 10 minutes. Add the chard and corn, return to

a simmer, and cook about 10 minutes longer, until the soup has been reduced to a

nice thick consistency.

 

Serve hot, garnished with cilantro, if desired.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 60 Calories; 5g Fat (68.0% calories from

fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 367mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

NOTES : Here's a delicious and warming soup for early Autumn, when excellent

corn, chard, and tomatoes are readily available.

Note: If using frozen corn kernels, place them n a colander and rinse briefly

under warm water to melt off any ice crystals before adding them to the dish.

If using fresh corn, you will need about four medium ears to yield 2 cups of

kernels.

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