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Thank you to those who have already jumped in and added recipes. I am excited to see what everyone is cooking!


Tuesday, August 4, 2009

Harvest Mexican Soup

4 t. oil
2 large onions, chopped
4-5 carrots, cut into 1/4" pieces
2 garlic cloves, crushed
3 limes
4 c. chicken broth
5-6 red potatoes, unpeeled and cut into cubes
1/2 t. salt
1 11.5 oz. can V-8
2 c. fresh or frozen corn kernels
2-4 t. chopped cilantro
chopped avocado and plain tortilla chips, coarsely broken

In a large sauce pot, heat oil, over medium high heat. Add onion, carrots and garlic and cook. 15 min. or until golden. Add more oil if necessary. Meanwhile from limes, grate 1/2 t. lime zest and squeeze 1/3 c. juice, set aside. Add potatoes, broth, salt, V-8 and 2 c. water to sauce pot. Heat to boiling then reduce heat to low and simmer 10 minutes. Add corn and continue to simmer until potatoes are tender. Remove from heat and stir in cilantro, lime peel and juice. Ladle soup into bowls top with avocado and tortilla chips and serve immediately.

submitted by: Shauna Hunt 10/05 soups

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