Southwest Corn, Chard, and Potato Soup

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SOUTHWEST CORN, CHARD, AND POTATO SOUP

Source: The Complete Vegan Cookbook

 

6 cups cleaned and chopped chard leaves

8 cups plus 2 T veg. stock

1 large onion, diced

3 cloves garlic, minced

1 cup diced fresh tomatoes

1 cup finely diced red potato about 1 med.

2 tea. EACH chili powder and dried oregano

1 tea EACH dried thyme and sea salt

2 cups fresh corn kernels

1/4 cup whole cilantro leaves as garnish

 

cut out and discard the stems of the chard, then wash and finely chop

the leaves to measure about 6 cups. set aside. In a large pot, heat

2 T. of the stock over med. heat. when it is steaming, add the

onions and garlic and stir and saute for 3 mins. Add the rem. 8 cups

of stock, the tomatoes, potatoes, chili powder, spices and simmer over

med. high heat. Reduce the heat to med. low and simmer for 10 mins.

Add the chard and corn, return to a simmer, and cook about 10 mins.

longer, until the soup has been reduced to a nice thick consistency.

Serve hot, garnished with cilantro, if desired.

 

 

 

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