Taco Twist Soup Recipe
Taco Twist Soup Recipe photo by Taste of Home
Next Recipe

Taco Twist Soup Recipe

Read Reviews
4.5 20 28
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 216 calories, 5g fat (2g saturated fat), 12mg cholesterol, 1052mg sodium, 33g carbohydrate (0g sugars, 6g fiber), 10g protein Diabetic Exchanges: 1 starch, 1 lean meat, 2 vegetable, 0 fat.


  1. 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.
Originally published as Taco Twist Soup in Light & Tasty April/May 2003, p37

Reviews for Taco Twist Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
diannemt75 92104
Reviewed Mar. 4, 2014

"This was great! I didn't have green pepper so added a can of mushrooms--still was wonderful."

suezmike 129417
Reviewed Feb. 14, 2014

"What a FANTASTIC soup! So much flavor! I changed a few things but am sure it would be fabulous as is. Used two cans of beans; one black and one tri - bean blend (pinto, black and red) used large onion and one whole large green pepper. Also added a half cup more pasta to the soup. It was better than chili and great for a meatless meal. SO filling!"

cannbaker56 138819
Reviewed Nov. 11, 2013


aburgstede 43659
Reviewed Nov. 7, 2013

"Made this last night and my husband & I both really enjoyed it! Of course he would *really* enjoy it with some beef in it, but said it was great as-is! It's a keeper."

NoodleNel 54806
Reviewed Nov. 4, 2013

"This is a family favorite. My daughters love tacos, but my one daughter thinks she wants to be a vegetarian so she loved that this was with black beans. I serve it with toritlla chips and canned tropical tropical fruit on the side."

Julie Hubert 205533
Reviewed Apr. 8, 2013

"Parfait pour les lundis sans viandes. Excellent!"

leslie1966 68883
Reviewed Mar. 16, 2013

"For a meat-free soup, this was really filling. It was also very good. It was a nice change of pace from fish during Lent."

jmkasprak 205532
Reviewed Jan. 13, 2013

"Crumble in some tortilla chips like crackers to make it more "taco-like"."

jmkasprak 125243
Reviewed Jan. 13, 2013

"This is a delicious soup recipe. I used fire-roasted tomatoes for some extra flavor. Since I forgot to buy picante sauce I used salsa instead."

csteve04 62732
Reviewed Jan. 7, 2013

"Wonderful quick soup. Normally I shy away from quick soups and go for crock-pot recipes instead but I'm glad it gave it a shot. I cooked the green peppers along with the onions & garlic. I also added the whole jar of picante sauce (2 cups) and increased the broth by 1/4 cup. Next time I may add an extra 1/2 cup of pasta. Can't wait to eat the leftovers tomorrow."

Loading Image