Soup, Chili, Stew and Dumpling Recipes
Taco Twist Soup
Prep: 5 min | Cook: 15 min | Yield: 6 servings
Ingredients
- 3 cups College Inn® Garden Vegetable Broth
- 3 cups College Inn® Fat Free & Lower Sodium Beef Broth
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes, undrained
- 1 1/2 cups picante sauce
- 1 cup uncooked spiral pasta
- 1 small green pepper, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 cup shredded low-fat cheddar cheese
- 3 tablespoons reduced fat sour cream
Instructions
- Sauté onion and garlic in oil in a large saucepan until tender.
- Add broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 10 to 12 minutes or until pasta is tender, stirring occasionally.
- Serve with cheese and sour cream.
Nutrition
Per serving: Calories: 216 Total Fat: 5g Saturated Fat: 2g Cholesterol: 12mg Sodium: 1052mg Total Carbohydrates: 33g Fiber: 6g Protein: 10g
Attribution
Recipe and photo used with permission from:
Del Monte