Vegetarians recipes |
Potato, Cheese, And Green Chili Soup |
5 medium potatoes -- peeled, diced 5 cups vegetable stock or water 1 tablespoon light olive or olive oil 1 medium onion -- finely chopped 2 garlic cloves - (to 3) -- crushed or minced 1 large green bell pepper -- finely chopped 1 cup chopped fresh ripe tomatoes (substitute canned if good, ripe tomatoes are unavailable) 1 cup cooked fresh or thawed frozen corn kernels 1 can chopped mild green chilies - (4 oz) 1 teaspoon chili powder 1 1/2 cups grated organic Monterey Jack cheese (or Jack-style non-dairy cheese) Salt -- to taste Freshly-ground black pepper -- to taste |
Place the potato dice in a soup pot and cover with the stock or water. Bring to a simmer, then simmer gently, covered, until the potatoes are just tender, about 15 minutes. |