Instructions: 1. Heat oil in a large saucepan. Add the onion and fry for a few minutes until soft. Add the ground cumin, coriander and paprika; cook for another minute, stirring. Add the zucchini and corn and saute for 1 to 2 minutes until combined.

2. Add the beans, tomatoes, chili and garlic sauce, and stock and bring to a boil. Lower the heat and simmer for 6 to 8 minutes until slightly thickened. Season to taste and ladle into small bowls. Serve hot with choice of garnish.

AS WRITTEN ABOVE:

Yield: 8 cups

NOTES : For an authentic Mexican flavor, either garnish the soup with spoonfuls of sour cream and a sprinkling of grated cheddar, or pile tiny mounds of guacamole onto tortilla chips and serve them alongside or float them on top. TESTED 2002-04: Because we made a relish of corn, peppers, onions, avocado, cilantro and lime, we omitted the corn in the soup. We halved the recipe. Added 1/4 to 1/3 cup chopped frozen spinach; used stewed tomatoes and boosted the flavor with Western Spice Blend (see the recipe). The other change: we cooked pink beans from scratch with onion and carrot in the broth. Wonderful soup made even more special topped with the relish. Two-cup servings were large! Leftover reheated well.

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