Title: Red Chile And Garlic Pasta And Vegetable Soup
Categories: Lowfat, Mexican & s, Pasta, Soups
Yield: 3 servings

1/2 Sweet onion; chopped
1/4 ts Peanut oil
5 oz Corn kernels
14 1/2 oz Stewed tomatoes
1 1/2 c Water
1/4 c Chopped green bell pepper
1/2 c Cooked black beans; rinsed
1/4 ts Cocoa powder
Coarsely ground pepper
Garlic salt
4 oz Spicy polenta rotelle; see
-pantry note
2 tb Chopped fresh cilantro

PANTRY - Rotelle or pasta twists made with grains other than wheat are
available at whole food stores. We used a Red Chile and Garlic Polenta
Pasta (made by Gabrielle, California).

1. Heat a large soup pan. Add oil and onions and saute until onions are
soft, about 3 minutes. Add the corn kernels and cook, stirring, until
toasted (2 minutes). Add the tomatoes, water, chopped bell pepper, black
beans, cocoa powder, black pepper and garlic salt. Stir to combine.

2. Bring to a boil. Add the polenta pasta. Return to the boil. Reduce heat
and cook al dente (7 to 9 minutes). Do not overcook the pasta. Add cilantro
and adjust seasonings. Serve at once.

Makes almost 7 cups to serve 3: each 248 cals and 9%cff (2.5g fat)

NOTES : (Review) This southwestern soup doubles the corn flavors and it
bites backs. That's a winning combination for Bob who "really likes" this
one. The spice was in the pasta: masa, salt, cilantro, cumin, oregano,
dried red chile, garlic powder. You could substitute other short pasta and
a chile-spice mix, to taste. 2/99

Recipe by: Pat Hanneman, Riverside, CA 2/99

Posted to EAT-LF Digest by PatHanneman on Feb 17,
1999, converted by MM_Buster v2.0l.