Recipes Included On This Page Mexican Minestrone Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mexican Minestrone Recipe By : 150 Vegan Favorites, Jay Solomon Serving Size : 4 Preparation Time :0:00 Categories : Carrots Corn Onions Soups,Stocks & Chowder Vegan Vegetarian Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 2 large carrots -- diced 1 medium yellow onion -- diced 1 red or green bell pepper -- seeded & diced 4 cloves garlic -- minced 1 jalapeno -- seeded & minced 2 14.5 oz cans vegetable broth 2 tablespoons tomato paste 2 teaspoons dried oregano 1 teaspoon dried basil 1 teaspoon ground cumin 1/2 teaspoon black pepper 4 ounces spaghetti or linguine -- snapped in half 1 cup red kidney beans -- rinsed & drained if canned 1 11 oz can corn kernels -- drained In a large saucepan, heat the oil over medium-high heat. Add the carrots, onion, bell pepper, garlic, and jalapeno and cook, stirring for 7 minutes. Add the broth, tomato paste, oregano, basil, cumin, and pepper and bring to a simmer over medium-high heat, stirring occasionally. Stir in the pasta, beans, and corn and return to a simmer. Cook until the pasta is al dente, 10-12 minutes, stirring occasionally. Remove from heat and let stand for 5 minutes before serving. Ladle soup into shallow bowls and serve at once. Typed by Karen C. Greenlee <greenlee@bellsouth.net> Posted to FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - -

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