Preparation / Directions:
In a non-stick, medium sauce pan saute the shallot, garlic, cumin, potatoes and squash with oregano and plenty of freshly ground pepper. Hold the salt. Saute for 2 to 3 minutes until slightly browned and aromatic. Add the beef broth (or vegetarian broth), the watery tomato juice, vegetable flakes (Perc or Mrs. Dash, etc.) and simmer 5 to 8 minutes or until the potatoes are fork-tender. Add the tomatoes, cayenne, tomato paste and beans; stir well; reduced heat, partially cover and cook for about 15 minutes. Make the simple cucumber relish and let stand at least 10 minutes. To thicken, puree about 1/4 of the soup, and blend well. Some soup should now cling to the spoon.
Taste the soup, adjust seasoning with salt, pepper, cayenne and or mole, as needed. Serve in large, shallow bowls and top with portion of relish. Serve with warm bread for dipping.
Makes about 5 cups. PER 1.25 CUP SERVING: 200 cals, 1.6 g fat With bread, 335 cals, 3.1 g fat.
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