Looking for a meatless dinner using Green Giant® veggies, Old El Paso® salsa and Progresso® beans? Then try this delicious Tex-Mex soup that's ready in 20 minutes.
package (16 oz) frozen garlic-seasoned pasta, broccoli, corn and carrots
jar (16 oz) Old El Paso™ thick-and-chunky salsa (2 cups)
can (15 oz) Progresso™ black beans, rinsed and drained
can (2 1/4 oz) sliced ripe olives, drained
teaspoon chili powder
cup shredded Cheddar or Monterey Jack cheese (4 oz)
Sour cream, if desired
Mix all ingredients except cheese and sour cream in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 7 minutes, stirring occasionally, until vegetables are tender.
Top each serving with cheese and sour cream.
There are two types of ground chilies available. One is strictly ground chilies with nothing else added; it's quite spicy. Chili powder is a blend, containing ground chilies and other spices such as cumin, oregano, garlic, coriander and cloves, and is milder.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.