Heat oil in nonstick 3-quart soup pan. Brown the yam with cre-ole seasoning while you cube the russets. Add russet potatoes and garlic and brown until the vegetables are aromatic and slightly carmelized. Add wine and burn off for 1 to 1+1/2 minutes. Add 4 cups of water, parsley, soy, corn and black beans. Stir and add the two types of broth. When dissolved. Mix the cashew dust with warm water; add to the soup. Bring to a boil, stir, reduce heat to low, cover and simmer for 40 minutes. Mash some of the potatoes with the back of a spoon. Stir in the chopped fresh cilantro and serve at once. GROCERY NOTES: C&W (California and Washington Co) sells a 14-oz bag of frozen vegetables. One medley contains Sweet Corn, Black Beand Salad with diced red and green bell peppers and sliced celery. Knorr sells a spicy tomato and chicken bouillon in the larger cube intended for 2 cups of broth but so hot and spicy, we cut the cube in half. One envelop of G. Washingtons vegetarian mix for sauce, gravy and soup usually makes 1 cup. Excellent depth of flavor. Serve with biscuits or corn bread. -Pat and Bob 10/26/98. [298 cals, 9g fat, 27% cff] Recipe by: *Hanneman (Riverisde, 1998) Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 26, 1998, converted by MM_Buster v2.0l.