Ingredients
6 oz Vegetable Oil
¼ C Carrots (small dice)
¼ C Celery (small dice)
¼ C Onions (small dice)
¼ C Zucchini (small dice)
¼ C Yellow Squash (small dice)
¼ C Chayote (small dice)
¼ C Sweet Potatoes (small dice)
4 T Santa Fe Spice
14 oz Tomato Sauce
8 oz Vegetable Stock
Preparation
Stove top
1. Simmer sweet potatoes for 10 minutes over medium heat, or until tender.
2. Heat a 3 quart pot over medium high heat and add oil.
3. Add celery, onions, and carrots, and saute until vegetables are tender (about 4 minutes).
4. Add squashes and sweet potatoes and saute for 2 minutes.
5. Add the vegetable stock to the pot and heat over medium high heat until it simmers. Cook for 5 minutes.
6. Use an immersion blender to puree the soup. (Optional step) Puree the soup in a regular blender.
7. Add tomato sauce and remaining Santa Fe Spice. Simmer for about 8 minutes.
Suggestions
Serve with sour cream, crusty bread, shredded Jack cheese, green onions, tortilla chips, or white rice