Southwest Corn, Chard, and Potato Soup Recipe


Great soup with a bit of a kick for a cold day. Original Source The Complete Vegan Cookbook

Step 1

Cut out and discard the stems of the chard, then wash and finely chop the leaves to measure about 6 cups. set aside.

Step 2

In a large pot, heat 2 T. of the stock over med. heat. when it is steaming, add the onions and garlic and stir and saute for 3 mins.

Step 3

Add the rem. 8 cups of stock, the tomatoes, potatoes, chili powder, spices and simmer over med. high heat.

Step 4

Reduce the heat to med. low and simmer for 10 mins.

Step 5

Add the chard and corn, return to a simmer, and cook about 10 mins or longer, until the soup has been reduced to a nice thick consistency.

Step 6

Serve hot, garnished with cilantro, if desired.

Things You'll Need

  • 6cups cleaned and chopped chard leaves
  • 8cups plus 2 T veg. stock
  • 1 l arge onion, diced
  • 3 cloves garlic, minced
  • 1cup diced fresh tomatoes
  • 1cup finely diced red potato about 1 med.
  • 2tspn EACH chili powder and dried oregano
  • 1tspn EACH dried thyme and sea salt
  • 2cups fresh corn kernels
  • 1/4cup whole cilantro leaves as garnish

About this Author

New Carlisle SDA Church an member who donated this recipe.