← All recipes

Red Chile And Garlic Pasta And Vegetable Soup

Red Chile And Garlic Pasta And Vegetable Soup is a soups recipe made with Sweet Onion, Peanut Oil, Corn Kernels, Stewed Tomatoes, and Water. Ready in about 20 min, it serves 3. Scale it up or down for the number of people at the table.

Ingredients

• 1/2
• 1/4 tsp
• 5 oz
• 14 1/2 oz
• 1 1/2 cup
• 1/4 cup
• 1/2 cup
• 1/4 tsp
• 4 oz
• 2 tbsp

Method (preview)

1. 1

   Heat a large soup pan.

2. 2

   Add oil and onions and saute until onions are soft, about 3 minutes.

3. 3

   Add the corn kernels and cook, stirring, until toasted (2 minutes).

4. 4

   Add the tomatoes, water, chopped bell pepper, black beans, cocoa powder, black pepper and garlic salt.

5. 5

   Stir to combine.

6. 6

   Bring to a boil.

7. 7

   Add the polenta pasta.

8. 8

   Return to the boil.

9. 9

   Reduce heat and cook al dente (7 to 9 minutes).

10. 10

    Do not overcook the pasta.

11. 11

    Add cilantro and adjust seasonings.

12. 12

    Serve at once.

13. 13

    That's a winning combination for Bob who "really likes" this one.

14. 14

    You could substitute other short pasta and a chile-spice mix, to taste.