South american vegetable soup

1/2  teaspoon      light olive oil
                        with a dash of toasted sesame oil
     1/2                peeled onion -- roughly diced
   1      large         peeled garlic clove -- bashed and chopped
   1      teaspoon      oregano
     1/4  teaspoon      ground allspice
     1/2  teaspoon      ground cumin
   2      cups          peeled thin-skinned potatoes -- roughly chopped
                        (such as Yukon Gold)
   4      cups          low sodium vegetable stock -- (see recipe)
   4                    fresh husked  tomatillos -- cut into eighths
                        or drained canned tomatillos
  14 1/2  ounces        no salt added whole, tomatoes
                        diced in juice
   1      cup           canned black beans -- rinsed and drained
     1/2  cup           frozen corn kernels
     2/3  pound         peeled Chayote squash -- cored, roughly diced
   6      ounces        pattypan squash slice -- roughly diced
     1/2  teaspoon      chipotle sauce
     1/4  teaspoon      salt
                        

                        Garnish
   2      tablespoons   chopped fresh cilantro

1. Heat the oil in a large saucepan over medium high heat and fry the onion
until it becomes translucent, about 2 minutes. Toss in the garlic, oregano,
allspice, cumin and potatoes and cook another 3 minutes, stirring so the
garlic
doesn't brown.

2. Pour a little of the stock into the pan to release the flavorful bits that
might have stuck there.  Stir in the rest of the stock, the tomatillos and
tomatoes.  Bring to boil, turn the heat down, and allow it to simmer briskly
for 15 minutes, or until the potatoes are tender.

3. Add the beans, corn, cactus, squash, chipotle sauce, and salt.  Bring back
to a boil, turn down the heat, and simmer for 5 minutes.

TO SERVE 4 PEOPLE: Ladle into bowls and sprinkle cilantro on top.