Tex Mex Vegetable Soup

Tex Mex Vegetable Soup

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.

Prep Time

05

Minutes

Total Time

20

Minutes

Makes

5

servings

1
package (16 oz) frozen garlic-seasoned pasta, broccoli, corn and carrots
1
jar (16 oz) Old El Paso® thick-and-chunky salsa (2 cups)
1
can (15 oz) Progresso® black beans, rinsed and drained
1
can (2 1/4 oz) sliced ripe olives, drained
2
cups water
1
teaspoon chili powder
1
cup shredded Cheddar or Monterey Jack cheese (4 oz)
Sour cream, if desired
  1. 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.
  2. Top each serving with cheese and sour cream.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 1430mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 6g,
    • Sugars 7g),
  • Protein 14g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.