1. Medium dice onions, celery, carrots and potatoes, placing them in one bowl. 2. Medium dice bell pepper, zucchini and yellow squash; mince garlic and jalapenos, and place in second bowl. 3. Heat the oil over medium high heat until hot but not smoking and sauté onion mixture, stirring till onions are translucent. Add pepper mixture and sauté, stirring, about 2 minutes. Add broth & simmer until potato & carrot are tender, about 25 minutes. With a strainer, transfer about 1/2 the vegetables to food processor & pulse until mixture is a coarse puree (about 8 pulses). 4. Stir puree into large saucepan with the corn. 5. Simmer uncovered 10 minutes and finish up by stirring in the minced cilantro. 6. Serve at once with fresh tortillas if you like. ---------------------------------------------------------------------------
Nutrition
Ingredients
