1/3 C canola oil
6 lg onions, chopped
8 garlic cloves, minced

6 lg. carrots, cubed
8 potatoes or yams(or a combination), cubed
2 or 3 squash, cubed
4 peppers, cubed
3 chili peppers
#10 can tomatoes, squished
1 bag, corn

2 Tbsp cumin
1 Tbsp coriander
1/2 Tablespoon cinammon
1/4 tsp clove
1 bunch cilantro

Sauté onions in oil until transparent. Add garlic, potatoes, carrots, chilis and spices. Sauté carefully to avoid sticking for 3-5 minutes; then cover with water, and bring to a boil. Maintain a low boil until vegetables are tender. Add peppers and squash; cook till tender. Add tomatoes and corn. When thoroughly heated, add chopped cilantro. Add salt to taste.


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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