Vegetable Noodle Soup (Veggie Times 7/99)

[Guest guest]

Here's a recipe I just typed and I will send it to you in MC5's new 'dual'

export mode -- using the MC5 emailer which sends it straight into my

outgoing email.

 

Using this mode, MC5 users will import and get all the items in their

intended places and yet, even folks without MC5 can get the complete recipe

(tho' because earlier MC's can't take those longer MC5 'fields' and special

fields like Author...nontheless, the info will be placed lower down in the

'directions' field, so that it isn't lost. So, no matter what MC you use,

according to the makers, your MC will grab what it needs and discard what

it doesn't. Just save this post and tell you MC to 'import' it. That's

what they say works. We'll soon see. )

 

Hope you like the recipe. It looks so tasty to me.

 

Brenda Adams

 

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " June 05, 1999 " >

<Summ>

<Nam>

Vegetable Noodle Soup - Mexico

</Nam></Summ>

<RcpE name= " Vegetable Noodle Soup - Mexico " author= " Veggie Life Magazine,

7/99 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Vegetable Noodle Soup - Mexico

 

Recipe By :Veggie Life Magazine, 7/99

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces alphabet noodles -- or crushed

vermicelli

1 tablespoon olive oil

2 whole allspice

1 teaspoon dried thyme

2 1/2 teaspoons cumin seeds

1 teaspoon dried oregano

2 small hot red chilies -- minced

OR 2 small hot yellow chilies

1 small onion -- chopped

1/2 cup green bell pepper -- chopped

1/2 cup red bell pepper -- chopped

1 clove garlic -- minced

4 medium tomatoes -- chopped

1 cup corn kernels

2 quarts vegetable broth

2 tablespoons cilantro

salt and pepper

 

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

Per serving: 127 Cal (20% from fat), 3g Prot, 3g FAT, 22g Carb, 141mg Sod,

0mg Chol, 3g Fiber.

 

Description:

" One of several recipes in Veggie Life article, " It's a Chile World "

by Dawn Radogno "

Source:

" Author: Dawn Radogno, a San Francisco-based freelance food writer,

and chef who is currently working on an international vegetarian

cookbook. "

S(Typist/Poster):

" Typos by Brenda Adams <adamsfmle; & posted Veg-Recipe

6/99 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 224 Calories (kcal); 6g Total Fat; (23% calories from fat); 8g

Protein; 37g Carbohydrate; 2mg Cholesterol; 1636mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 8 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " alphabet noodles " unit= " ounces " qty= " 6 " >

<IPrp>

or crushed

</IPrp>

</IngR>

<IngR name= " vermicelli " ></IngR>

<IngR name= " olive oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " allspice " unit= " whole " qty= " 2 " ></IngR>

<IngR name= " dried thyme " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " cumin seeds " unit= " teaspoons " qty= " 2 1/2 " ></IngR>

<IngR name= " dried oregano " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " hot red chilies " unit= " small " qty= " 2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " OR 2 small hot yellow chilies " ></IngR>

<IngR name= " onion " unit= " small " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " green bell pepper " unit= " cup " qty= " 1/2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " red bell pepper " unit= " cup " qty= " 1/2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " tomatoes " unit= " medium " qty= " 4 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " corn kernels " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " vegetable broth " unit= " quarts " qty= " 2 " ></IngR>

<IngR name= " cilantro " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt and pepper " ></IngR>

<DirS>

<DirT>

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.

</DirT>

<DirT>

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

</DirT>

<DirT>

Per serving: 127 Cal (20% from fat), 3g Prot, 3g FAT, 22g Carb, 141mg Sod,

0mg Chol, 3g Fiber.

</DirT>

</DirS>

<Desc>

One of several recipes in Veggie Life article, & quot;It & apos;s a Chile

World & quot; by Dawn Radogno

</Desc>

<Srce>

Author: Dawn Radogno, a San Francisco-based freelance food writer, and chef

who is currently working on an international vegetarian cookbook.

</Srce>

<AltS label= " Typist/Poster " source= " Typos by Brenda Adams

<adamsfmle; & posted Veg-Recipe 6/99 " />

</RcpE></mx2>