• 10 ounces Sweet potato
• 1 teaspoon Olive oil
• 1 dash Sesame oil
• 1 medium Red onion quartered and sliced
• 2 cloves Garlic, peeled, bashed and chopped
• 3 tablespoons Tomato juice
• 3 cups Tomato juice
• 1 1/2 cups Red kidney beans
• 1 cup Corn kernels, frozen
• 1/4 teaspoon Salt
• 1 1/2 teaspoons Bali Ethmix™ see recipe
• 12 leaves Fresh cilantro chopped

1)Cook the sweet potatoes until soft, 10 minutes or more on high.
2) Preheat a large saucepan with oil and add onions and garlic. Cook for 1 minute.
3) Pull the onions and garlic to one side and add 3 tablespoons of tomato juice, one at a time, to the other side of the pan, reducing each to a dark paste before adding the next.
4) Stir into the onions and garlic, add the remaining tomato juice, kidney beans, corn, and the salt. Cook over low heat for 5 minutes. Add seasoning mix.
5) Slice the sweet potatoes crosswise into 3/4-inch rounds, then cut into 6 spears. Drop into soup. Add cilantro.

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Revised: 28 Nov 99