Taco Twist Soup

Name: Taco Twist Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 2 teaspoons olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 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; Optional toppings: Shredded cheddar cheese, sour cream and cilantro

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.

The fun, family-friendly twist in this taco soup is the spiral pasta. I lightened this soup by substituting black beans for ground beef. —Colleen Zertler, Menomonie, Wisconsin

Ingredients

2 teaspoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
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
Optional toppings: Shredded cheddar cheese, sour cream and cilantro

Directions

1. In a large saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until crisp-tender, 3-4 minutes.
2. Stir in broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently. Reduce heat; cover and simmer until pasta is tender, 10-12 minutes, stirring occasionally. Serve with optional toppings as desired.

Nutrition Facts

1 cup: 176 calories, 2g fat (0 saturated fat), 0 cholesterol, 1044mg sodium, 32g carbohydrate (7g sugars, 5g fiber), 7g protein.

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