| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Lowfat, Mexican & s, Pasta, Soups | 3 | servings |
INGREDIENTS
| 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 |
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. 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 <kitpath@earthlink.net> on Feb 17, 1999, converted by MM_Buster v2.0l.
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