A soup recipe.

I made what I would call a delicious soup on Saturday night and while maybe the cook shouldn't say that about his or her own soup, here I am committing a kitchen faux pas and going right ahead and doing so.  That run-on sentence was probably a literary faux pas too.  Anyway, the reason I can tell you it was delicious is because hubs said so (I thought it, he said it).  And the kids didn't really say so but they took seconds.  That is always a good sign.  Kids are more apt to starve than to eat food they don't like.  Unfortunately for you, I don't have a picture of it.  But, I will describe it.  It's a red soup, and it has things in it.  That's the best I could come up with.  Oh yes, and it is vegetarian and I am psyched any time I find a vegetarian recipe that we like.  And, if you're like me, you pretty much have the ingredients on hand all the time (except for the cilantro; that needed to be bought and now, what's left will most likely go bad in my fridge).  

Delicious Mexican Soup 

(I think my Mom named it though I'm not sure what the original name is).

serves 4 (I doubled)

2 tsp. oil

1 small onion, chopped

1 large sweet potato (or yam) peeled and cut into 1/2 in. pieces (I left mine unpeeled and it was fine)

2 cans chicken broth

1/2 tsp. ground cumin

1 can (11 oz.) corn niblets, drained

1 cup mild or medium salsa

1 can (8 oz.) tomato sauce

1 can (15 oz.) canned black beans, rinsed and drained

Garnish with sour cream and cilantro (I would say this is imperative because it made it really delish).

Heat oil in a pot over medium heat.  Saute onion until translucent.  Add sweet potato, chicken broth, and cumin; bring to boil, cover, and reduce heat.  Simmer 15 minutes or until sweet potato is tender.  With immersion blender (I used our normal blender--let cool a bit first) process soup until smooth.  Stir in corn, salsa, tomato sauce, and beans.  Simmer while covered 5 minutes to blend flavors.  Serve.  Maybe some TJ's corn bread or Tostitos would do you well here too?