~Wonder
04-10-06, 07:08 PM
Spicy Corn-Strone
Category: Soups
Suitable for a: vegan diet
Ingredients:
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2 Small or 1 Medium Yellow Onion, Diced
2 Medium Red Potatoes, Large Dice
2 Big Handfuls Carrots, Large Dice (I use peeled baby carrots cut in segments of 3)
1 Can Kidney Beans, Rinsed
1 Can Sweet Corn with Liquid
1 8oz Can Tomato Sauce
1 Can Vegetarian Vegetable Broth
1/2 tsp Cayenne Pepper
1-2 Cups Uncooked Pasta (Rotini works well)
Salt
Pepper
A Few Shakes of Garlic Powder
Olive Oil
Water
Instructions:
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Always season with salt and pepper each time you add more vegetables.
Saute diced onions in olive oil until they start to carmelize. Add the diced red potatoes and carrots and saute for an additional 2-4 minutes. Add a few shakes of garlic powder to the onion mixture and saute for an additional 30 seconds. Add onion mixture to a 2.5 quart crock pot, along with the kidney beans, the can of corn with it's liquid, the can of vegetable broth, the tomato sauce, the cayenne pepper (more or less can be added if you like), 1 tbsp olive oil, salt & pepper, and enough water to bring the liquid in the crock pot to within 1 inch of the top which is usually between .5-1 cups, stir. Cook on high for 2-3 hours or until potatoes and carrots are tender. Turn off crock pot, remove lid and stir. Start boiling some water for the pasta and cook pasta according to box's direction. Add the cooked, drained pasta to the crockpot. Stir and serve. I don't recommend adding the cooked pasta until the soup has cooled for at least 5 minutes, otherwise the pasta tends to absorb a lot of the broth.
Serves 4-5 bowls of soup
Additional comments:
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This soup makes a hearty filling meal and is a source of complete protein (beans, corn, and pasta). It reheats fantastically in the microwave and will keep in your fridge for at least a week, although mine always gets eaten first. It's a little bit spicy and a little bit sweet, but doesn't have an overwhelming tomato flavor. It's a great soup for a cold night at home or a dinner party. Plus it's so cheap to make and tastes soooooo good.
Enjoy.
~Wonder
Category: Soups
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
2 Small or 1 Medium Yellow Onion, Diced
2 Medium Red Potatoes, Large Dice
2 Big Handfuls Carrots, Large Dice (I use peeled baby carrots cut in segments of 3)
1 Can Kidney Beans, Rinsed
1 Can Sweet Corn with Liquid
1 8oz Can Tomato Sauce
1 Can Vegetarian Vegetable Broth
1/2 tsp Cayenne Pepper
1-2 Cups Uncooked Pasta (Rotini works well)
Salt
Pepper
A Few Shakes of Garlic Powder
Olive Oil
Water
Instructions:
------------------------------------------------------
Always season with salt and pepper each time you add more vegetables.
Saute diced onions in olive oil until they start to carmelize. Add the diced red potatoes and carrots and saute for an additional 2-4 minutes. Add a few shakes of garlic powder to the onion mixture and saute for an additional 30 seconds. Add onion mixture to a 2.5 quart crock pot, along with the kidney beans, the can of corn with it's liquid, the can of vegetable broth, the tomato sauce, the cayenne pepper (more or less can be added if you like), 1 tbsp olive oil, salt & pepper, and enough water to bring the liquid in the crock pot to within 1 inch of the top which is usually between .5-1 cups, stir. Cook on high for 2-3 hours or until potatoes and carrots are tender. Turn off crock pot, remove lid and stir. Start boiling some water for the pasta and cook pasta according to box's direction. Add the cooked, drained pasta to the crockpot. Stir and serve. I don't recommend adding the cooked pasta until the soup has cooled for at least 5 minutes, otherwise the pasta tends to absorb a lot of the broth.
Serves 4-5 bowls of soup
Additional comments:
------------------------------------------------------
This soup makes a hearty filling meal and is a source of complete protein (beans, corn, and pasta). It reheats fantastically in the microwave and will keep in your fridge for at least a week, although mine always gets eaten first. It's a little bit spicy and a little bit sweet, but doesn't have an overwhelming tomato flavor. It's a great soup for a cold night at home or a dinner party. Plus it's so cheap to make and tastes soooooo good.
Enjoy.
~Wonder