Cook The Book: Potato And Vegetable Soup

• 5 ounces (140 grams) sliced Spanish-style chorizo
• 1 tablespoon (15mL) olive oil
• 3 ounces (85 grams) diced onions
• 2 teaspoons (10 mL) minced garlic
• 1 ounce (30 grams) diced celery
• 1 1/2 teaspoons (7.5 mL) cumin seeds
• 2 1/2 pints (1.20 L)
• 12 ounces (340 grams) tomatoes, peeled, seeded, and chopped
• 5 ounces (140 grams) potatoes, peeled and diced
• 4 ounces (115 grams) diced red peppers
• 4 ounces (115 grams) diced green peppers
• 1 1/2 ounces (40 grams) tomato paste
• 1 bay leaf
• 1/2 teaspoon (2.5 mL) chopped oregano
• 2 tablespoons (30 mL) chopped parsley
• 1 teaspoon (5 mL) kosher salt
• 8 ounces (225 grams) corn kernels
• 1/4 teaspoon (1.25 mL) ground black pepper
• 2 tablespoons (30 mL) chopped cilantro

1. Dry-saute the chorizo in a large stock pot until browned, about 10 minutes, and transfer to absorbent towels.
2. Heat the oil in the same pot. Add the onions, garlic, celery, and cumin seeds; sweat until onions are translucent. Add chorizo, stock, tomatoes, potatoes, peppers, tomato paste, bay leaf, oregano, half the parsley, and the salt. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. Stir in the corn and black pepper; simmer until thoroughly heated.
3. Discard bay leaf. Soup is now ready to serve. Or it may be cooled and stored.
4. Serve hot soup in a heated bowl in 6-ounce (180 mL) portions. Garnish each portion with remaining parsley and the cilantro.

chorizo, olive oil, onions, garlic, celery, cumin seeds, pints, tomatoes, potatoes, red peppers, green peppers, tomato paste, bay leaf, oregano, parsley, kosher salt, corn kernels, ground black pepper, cilantro

Taken from www.seriouseats.com/recipes/2008/01/potato-and-vegetable-soup-recipe.html (may not work)