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Taco Twist Soup

 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, Wisconsin
6 ServingsPrep/Total Time: 30 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.
Nutritional 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,

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Taco Twist Soup (continued)

Nutritional Facts: 10 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat, 1/2 fat.