Black Bean and Salsa Noodle Soup

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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

Minutes

Total Time

Minutes

Makes

servings

cans (14 oz each) vegetable broth

jar (16 oz) Old El Paso® Thick 'n Chunky salsa

can (15 oz) Progresso® black beans, drained, rinsed

can (11 oz) Green Giant® SteamCrisp® Niblets® whole kernel corn, drained

package (5 oz) Japanese curly noodles or 5 oz uncooked spaghetti

1/3

cup chopped fresh cilantro

tablespoon lime juice

teaspoon chili powder

1/4

teaspoon ground cumin

1/4

teaspoon pepper

tablespoons shredded Parmesan cheese

In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
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.

Black Bean and Salsa Noodle Soup

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens