Preparation:
1. Microwave the sweet potatoes until soft, 10 minutes or more on high.
2. Preheat a large saucepan with the oil and add the onions and garlic and cook for 1 minute.
3. Pull the onions and garlic to one side and add 3 tablespoons of tomato juice, one at a time, to the other side of the pan, reducing each to a dark paste before adding the next.
4. Stir into the onions and garlic, add the remaining tomato juice, kidney beans, corn, and the salt and cook over low heat for 5 minutes. Add seasoning mix.
5. Slice the sweet potatoes crosswise into 3/4 -inch (2-cm) rounds, then cut with a round scalloped cookie cutter and drop into the soup. Add the cilantro.
TO SERVE 4 PEOPLE: Ladle into a bowl, top with a dollop of yogurt cheese, and garnish with the chopped cilantro. Serve with Whole Wheat Quinoa Bread (see recipe). |
