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  • 1 large sweet onion, chopped
  • 1 green bell pepper, seeded, chopped
  • 3-4 garlic cloves, finely chopped
  • 2 jalapeno peppers, seeded, finely chopped
  • 2 T. (more or less) cumin
  • 4 T. (more or less) extra virgin olive oil
  • 1/8 c. vegetable broth mix
  • 4-6 c. water
  • 3 10-oz. bags frozen corn
  • 1-2 large russet potato, 1/2" cubes
  • 1/4 c. parsley
  • salt and pepper
  • 5 limes, wedged


  • n large pot, simmer onion, green pepper, jalapenos and garlic till soft (about 10 mins.).
  • Add cumin and potatoes and stir. Let simmer 2-5 mins., stirring occasionally.
  • Add 2 c. water and vegetable broth mix, stirring. Add 2 c. water, stir. Let simmer about 10 mins., until potatoes are about half done.
  • Add corn and cook till potatoes are done, but firm. (If corn is thawed, this will take about 10 mins. If still frozen, abou 10-20 mins.)
  • Add water as needed, to fill pot, or wait until after next step to determine how thick/thin you like it.
  • When done, add parsley. Using stick blender, liquefy about 1/3 of the corn and potatoes. This will thicken the soup into a chowder. You can also transfer about 1/3-1/2 of the soup to a regular blender, liquefy and return to pot.
  • Serve with lime wedges!
  • This recipe is adapted from a Moosewood recipe where a friend is a member of the collective. It is very easy to make.
  • The lime is what makes the soup special. Corn and lime are wonderful together.
  • These amounts are guides and designed to allow the cook to modify anything according to taste and need. How much water you use is up to you.
  • I'm an informal, lazy cook, and I use about 2 1/2 Tupperware 10-oz. tumblers of water in a 6-qt. pot. I use about 3 T. cumin and unrefined Celtic sea salt.
  • If you like cilantro (it tastes like soap to me), use that instead of parsley.
  • This makes a big pot of soup, enough for 2 hungry people plus lunch or dinner the next day, or 4-6 hungry people for one meal, depending on what else is served.
  • There is little heat to this recipe; it's savory. Leftovers are hotter, but not uncomfortably so. I'm not fond of heat, since it seems to mask flavors in addition to being unpleasant. My young grandsons (7 & 4) l-o-v-e love this soup.
  • I serve this soup with my own Spinach-Tofu Burritos, which you can find at BakeSpace, as well.

Categories: Potato  Soup  Soup  Vegan  Vegetable  Vegetarian 

Author Credit: Moosewood recipe

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