Southwest Vegetable Soup

• 4 1/16 cups carrots peeled and chopped
• 1 2/3 pounds potatoes peeled and chopped
• 4 11/16 cups onions peeled and quartered
• 2 tablespoons olive oil
• 3 tablespoons tomato puree
• 5 1/4 cups vegetable stock
• 1 bunch spring onions chopped
• 6 sprigs oregano finely chopped
• 1 3/4 cups kidney beans drained
• 3 1/8 cups corn kernels drained
• 1 1/4 cups jalapenos drained
• salt
• pepper
• greens spring onion, to garnish

1. Heat oil in a saucepan and sweat onions until soft. Add carrots, potatoes and tomato paste and cook for 5 mins. Deglaze with stock and season. Cover and simmer for 25 mins. Add spring onions and oregano. Add corn, beans and jalapenos. Adjust seasoning. Garnish with spring onion and serve with tortillas.

carrots, potatoes, onions, olive oil, tomato puruee, vegetable stock, onions, oregano, kidney beans, corn kernels, jalapeufos, salt, pepper, spring onion

Taken from www.yummly.com/recipe/Southwest-Vegetable-Soup-1411510 (may not work)