Black Bean and Salsa Noodle Soup

Black Bean and Salsa Noodle Soup

Serve homemade soup in a flash thanks to canned beans and corn and ready-to-go salsa.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

3
cans (14 oz each) vegetable broth
1
jar (16 oz) Old El Paso® Thick 'n Chunky salsa
1
can (15 oz) Progresso® black beans, drained, rinsed
1
can (11 oz) Green Giant® SteamCrisp® Niblets® whole kernel corn, drained
1
package (5 oz) Japanese curly noodles or 5 oz uncooked spaghetti
1/3
cup chopped fresh cilantro
1
tablespoon lime juice
1
teaspoon chili powder
1/4
teaspoon ground cumin
1/4
teaspoon pepper
2
tablespoons shredded Parmesan cheese
  1. In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
  2. Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
Store a bunch of fresh cilantro, stems down, in a glass of water and cover with a plastic bag. It will keep up to a week if you change the water every 2 or 3 days. When you're ready to use the cilantro, wash it, dry with paper towels, then chop.
Substitution
Chopped fresh parsley can be substituted for the cilantro.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 1720mg;
  • Total Carbohydrate 52g
    • (Dietary Fiber 8g,
    • Sugars 7g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.