Monday, January 22, 2007

Recipe: Southwestern Corn Soup

8-9 Medium Sized Potatoes, peeled and diced.
1 Bag of Frozen Corn
2 Quarts of Vegetable Broth (I use Imagine Organic Vegetable Broth)
2-3 cups of water
1/2 Onion, chopped
2 Bell Peppers (Green), diced.
2-4 Cloves of Garlic, peeled and chopped.
1-2 Jalapeno Peppers, seeded and chopped.
3-4 Fresh Limes, cut into wedges.
1-2 TBSP Olive Oil
Salt and Pepper to taste

Saute Onions in large stock pot with Olive Oil until translucent.

Add Garlic, Green Peppers, and Jalapeno Peppers, continue to saute for about 5 minutes.

Add half of the Vegetable Broth along with the Potatoes.

Let simmer for about 10 minutes then add remaining broth.

Let cook until Potatoes are soft. About 15 minutes.

Add Bag of Corn and 2-3 cups of Water (add enough water to get the consistency you like). Let simmer until Corn is heated through.

Using an immersion blender, (or food processor) blend until about 3/4 of soup has been pureed.

Season with salt and pepper.

Serve with FRESH lime wedges. Squeeze lime juice on soup right before eating.

The lime is very important in this dish, it adds a nice dimension that could not be accomplished otherwise.

This soup can be spiced up or toned down to fit your tastes. I have two little boys, neither of which handle spice very well. I find that with two jalapenos, I get just enough heat without the spice. This is a favorite in this house, it's also a great way to get the kids to eat a wide variety of veggies.



Ann said...

MMMMM! Thanks for posting this!

Alyson said...

Interesting to know.