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Black Bean and Salsa Noodle Soup

  • Prep 20 min
  • Total 20 min
  • Servings 6
  • Save
    3K
  • Pinterest
    52
  • Print
    229
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    8

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

Ingredients

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) 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

Steps

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  • 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.

Expert Tips

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.

Chopped fresh parsley can be substituted for the cilantro.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1720mg
72%
Potassium
380mg
11%
Total Carbohydrate
52g
17%
Dietary Fiber
8g
32%
Sugars
7g
Protein
10g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
15%
15%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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