Vegan - Vegetable Noodle Mexican Soup - tested and yummy

[Guest guest]

x-pst elf, tnt, mc, veg

 

Hi all,

 

I finally got around to making this soup (I think I posted it here at

Veg-Rec last June/July) -- Anyway, it's SO good! My husband, the picky

eater, really liked it; me too! Enjoy.

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Veg/Noodle Soup - Mexican (Vegan) - Report

 

Recipe By :Veggie Life Magazine (7/99?)

Serving Size : 8 Preparation Time :0:00

Categories : Soups - Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces alphabet noodles

-- or crushed vermicelli

1 tablespoon olive oil

2 whole allspice

1 teaspoon dried thyme

2 1/2 teaspoons cumin seeds

1 teaspoon dried oregano

2 small hot red chilies -- minced

OR 2 small hot yellow chilies

1 small onion -- chopped

1/2 cup green bell pepper -- chopped

1/2 cup red bell pepper -- chopped

1 clove garlic -- minced

4 medium tomatoes -- chopped

1 cup corn kernels

2 quarts vegetable broth

2 tablespoons cilantro

salt and pepper

 

1. In a large pot over med-high heat, saute pasta in oil until golden,

about 2 minutes. Add allspice,thyme, cumin seeds, oregano, chiles, onion,

bell peppers, garlic, and tomatoes. Cook until vegetables have softened,

about 8 minutes,stirring frequently.

 

2. Add corn and vegetable stock. Bring to boil, then reduce heat, and

simmer, uncovered, until pasta is soft. Add cilantro and season to taste

with salt and pepper

 

Per serving: 127 Cal (20% from fat), 3g Prot, 3g FAT, 22g Carb, 141mg Sod,

0mg Chol, 3g Fiber.

 

MC'd by Brenda Adams (adamsfmle)

 

Source:

" Author: Dawn Radogno, a San Francisco-based freelance food writer,

and chef

who is currently working on an international vegetarian cookbook. "

S(Typist/Poster):

" Typos by Brenda Adams

adamsfmle & posted Veg-Rec, TNT, Elf, MC-Rec 6/00 "

 

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NOTES : 6/00 - We loved this soup. Used Moosewood's light veg broth - I'd

made and frozen earlier. Used colored alphabet pasta. Could have used

red chili flakes instead of chopping up my own. I added a tablespoon of

leftover marinara sauce because I had to use flavorless off-season

store-bought tomatoes.... and a dash of Dragon sauce for zip, but any salsa

would have added the same zip that I think the recipe needs to make it

zing. I used frozen corn kernels. It was a very easy to throw together

soup. This will be very good soup to make when tomatoes are ready to

harvest. Non-vegetarians can also use chicken broth, I think, for this

recipe. This is a keeper as both Jerry and I really liked it. Also, this

is low-fat without tasting being boring. Brenda