Recipe: Chilean Two-Potato Soup (using kidney beans and corn)

CHILEAN TWO-POTATO SOUP

"You'll be surprised how quickly this hearty soup is simmering on the stove. Preparation requires cutting only four ingredients and opening a few cans."

1 tablespoon olive oil
1/2 cup minced onion
2 cloves garlic, minced (about 2 teaspoons)
1 cup diced sweet potato
1 medium red or yellow potato, cut into a 1/2-inch dice
1 (4 ounce) can green chiles
1 (15 ounce) can red kidney beans, rinsed and drained (about 1 1/2 cups)
1 cup corn kernels
4 cups vegetable broth
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1/4 teaspoon salt
FOR SERVING:
Fresh lemon or lime juice, to taste
Minced fresh parsley, to taste

Warm oil in 3- to 4-quart pot over medium heat. Add onion and garlic and saute for 3 to 5 minutes, or until the onion is soft.

Add potatoes, chiles, beans, corn, broth, thyme, cumin, cayenne pepper and salt. Stir, bringing to a boil, then reduce heat to a gentle boil and cook uncovered for 30 minutes.

Ladle soup into bowls, add a squeeze of lemon or lime juice, and parsley.

Makes 4 servings
Source: Students Go Vegan Cookbook by Carole Raymond