This is a super easy and wonderfully flavorful vegan recipe I got from the ‘Simply Heavenly’ cookbook written by those great vegan monks.

1 green bell pepper, finely chopped
1 medium onion, chopped
3 cloves garlic, minced
1 Tbs. vegetable oil
3 cans (14.5 oz. ) diced tomatoes
1/2 tsp. cayenne pepper
1/2 tsp. oregano
1/2 tsp. ground cumin
1 tsp. sea salt
3 cups vegetable broth
2 1/2 cups shell pasta (or your favorite shape)
1 1/2 cups frozen corn, thawed
2 cans kidney or pinto beans

Sauté the bell pepper, onion, and garlic in oil until soft.

Add the tomatoes, seasonings and broth to the pot and bring to a boil.

Cook the pasta al dente, then drain.

Add the cooked pasta, corn and beans to the vegetable mixture and simmer, uncovered, for 10 to 15 minutes.

Yield: 5 to 6 servings

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