TACO TWIST SOUP
From spinach1948 15 years ago
- 15 minutes to make
- Serves 6
The recipe is lightened up by substituting black beans for the ground beef. Adapted from Colleen Zertler's recipe posted in the Light and Tasty Magazine April/May of 2003.
Ingredients
- Ingredients: shopping list
- 1 medium onion, chopped shopping list
- 2 garlic cloves, minced shopping list
- 2 tsp. olive or canola oil shopping list
- 3 cups reduced- sodium beef broth or vegetable broth shopping list
- 1 can ( 15-oz ) black beans, rinsed and drained shopping list
- 1 can ( 14 ½ -oz ) diced tomatoes ( no salt added ) shopping list
- 1 ½ cups picante sauce ( try to find reduced-sodium) shopping list
- 1 cup uncooked spiral pasta shopping list
- 1 small green pepper, chopped shopping list
- 2 tsp. chili powder shopping list
- 1 tsp. ground cumin shopping list
- ½ cup shredded reduced-fat – Low sodium cheddar cheese shopping list
- 3 Tbs. reduced-fat sour cream shopping list
How to make it
- In a large saucepan, saute onion and garlic in oil 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.
- Serving size: 1 cup
- Calories per serving: 216, Fat: 5g, Cholesterol: 12mg, Sodium: 568mg, Carbohydrate: 33g
- Diabetic Friendly
- Diabetic Exchanges: 2 Vegetable, 1 ½ starch, 1 lean meat, ½ fat
The Rating
Reviewed by 6 people-
Good
hungrybear
in Miner loved it
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A very good pasta lovers dish.\0
Jeff
hot_it_up
in Columbiana loved it
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Got to make a soup like this!! five forks!
goodeat
in Benton loved it
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