Taco Twist Soup

By carvalhohm

Ingredients

• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons Pure Olive Oil X Gourmet 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

Preparation

Step 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.

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