1 (12 ounce) package sliced prosciutto
2 cups sliced sweet potato
1 onion, sliced
1/2 cup butter
1/2 cup vegetable oil
2 cloves garlic, chopped
1 (11 ounce) can stewed tomatoes with green chile peppers, undrained
1 1/2 cups beef broth
2 teaspoons chicken bouillon granules
2 teaspoons dried oregano
2 tablespoons chili powder
In a large stockpot over medium heat saute the prosciutto, sweet potato, onion, butter, vegetable oil, garlic, tomato, chile pepper and vegetable bouillon.
Stir completely, then small amount of beef broth and chili powder into soup. Cover, and simmer over low heat for 1 to 1 hour.