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

Taco Twist Soup Recipe

Read Reviews (20)
4.64 20
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

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

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

Directions

  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

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

Reviews for Taco Twist Soup(20)

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 4, 2014

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

MY REVIEW
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!

MY REVIEW
Reviewed Nov. 11, 2013

Yummy

MY REVIEW
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.

MY REVIEW
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.

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