I once served this soup to a man recently in the US from his native Peru.
He said it was the first dish he had tasted in America that he actually liked.
I was both flattered . . . and embarrassed for my great nation.
Here’s the recipe:
Chicken Vegetable Soup
1 T. olive oil
1 med. onion, chopped
1 cup sliced okra (optional)
1 tsp. dried oregano, or 1 T. fresh minced oregano
1 tsp. ground cumin (or more–go crazy cumin-philes)
2 cloves minced garlic
1 1/2 quarts chicken or vegetable stock
1 1/2 cups sweet potato, cubed
1 (15 oz.) can black beans, rinsed
2 cups chopped cooked chicken, white, dark, or a blend, your preference
1 cup corn, fresh or frozen whole kernel
1 medium or two small zucchini (courgette) squash, cut into cubes
1 (15 oz.) can tomatoes, chopped, or 1 1/2 cups fresh chopped tomato
salt and pepper to taste
chopped cilantro or basil (whichever is fresh in the garden)
wedges of lime
Heat oil in a good -sized soup pot over medium heat.
Saute onion, okra, oregano, cumin, and garlic together until onion is wilted and the okra is beginning to soften.
Add stock, sweet potato, and beans. Bring to a simmer.
Add chicken, corn, zucchini and tomato. Add salt to taste. Season with pepper. Simmer soup until the sweet potatoes are soft and the other vegetables are crisp-tender.
Serve steaming hot topped with cheese and herbs and a lime wedge on the side.
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