18 servings

2 lbs Yellow Onion, medium dice

1 lb Carrots, medium dice

1 lb Celery, medium dice

½ cup Blended Oil

¼ cup Garlic, minced

¼ cup Dried Oregano

½ tbsp Paprika

1 tbsp Turmeric

1½ cups Matriark Upcycled Vegetable Concentrate (1.5 cups concentrate mixed with 1.5gal warm water)

1 lb Yellow Potatoes, peeled and medium dice

1.5 lbs Sweet Potatoes, peeled and medium dice

3 lbs Plantains, 1/2 inch slices

1 lb Yucca, peeled and medium dice

1.5 lbs Pumpkin or Calabaza or Butternut Squash, medium dice

3.5 lbs Canned Tomatoes, peeled and diced

3 lbs Corn, cut into 1/2 inch wheels

2 tbsp Salt

1 tbsp White Pepper

¼ cup Dried Oregano

¾ cup Cilantro, clean and chopped

4 each Lime, cut into quarters

  1. In a large pan over medium heat, sauté yellow onion, carrots and celery in oil for 3-5 minutes.

  2. Add garlic, oregano, paprika, turmeric and cook for another 2 minutes.

  3. Add diluted vegetable broth concentrate, potatoes, plantains, yucca, pumpkin, tomatoes, and corn. Season with salt, pepper, and oregano.

  4. Bring to a boil, then reduce the heat. Simmer for 20-25 minutes until the vegetables are soft and the soup has thickened.

    To Serve: Add fresh chopped cilantro and wedge of lime.