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Taco Twist Soup

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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

  • In a large saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until crisp-tender, 3-4 minutes.
  • 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. If desired, serve with optional toppings.
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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