Taco Twist Soup
I lightened up this soup recipe by substituting black beans for the ground beef originally called for, and by topping off bowlfuls with reduced-fat sour cream and cheese. Spiral pasta adds a fun twist. —Colleen Zertler, Menomonie, Wisconsin6 ServingsPrep/Total Time: 20 min.
Ingredients
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 3 cups vegetable broth or reduced-sodium beef broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) 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 reduced-fat cheddar cheese
- 3 tablespoons reduced-fat sour cream
Directions
- Saute onion and garlic in oil in a large saucepan until tender. Add
- the broth, beans, tomatoes, picante sauce, pasta, green pepper and
- seasonings. Bring to a boil, stirring frequently. Reduce heat; cover
- and simmer for 10-12 minutes or until pasta is tender, stirring
- occasionally. Serve with cheese and sour cream. Yield: 6 servings.
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Nutrition Facts: One serving (1 cup) equals 216 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 1,052 mg sodium, 33 g carbohydrate, 6 g fiber,