Instructions: 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

"Author: Dawn Radogno, a San Francisco-based freelance food writer, and chef
who is currently working on an international vegetarian cookbook."

adamsfmle@sprintmail.com & posted Veg-Rec, TNT, Elf, MC-Rec 6/00"

NOTES : 6/00 - We loved this soup. Used Moosewoods light veg broth - Id 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 boring. Brenda

This is very tasty. We are putting this in our "keeper" cookbook. Bonus: its lowfat and healthy but doesnt taste like health food! :)

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