Red Chile And Garlic Pasta And Vegetable Soup

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INGREDIENTS

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

Servings

INSTRUCTIONS

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. Thats 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,

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Red Chile And Garlic Pasta And Vegetable Soup

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

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. Thats 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 <kitpath@earthlink.net> on Feb 17,  1999,

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Nutrition

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Serving Size: 1 Serving (306g)
Recipe Makes: 3 servings

Calories: 88
Calories from Fat: 12 (14%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 370mg		13 %
Potassium 503.6mg		13 %
Total Carbohydrate 19g		6 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 15.8g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 88

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