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Black Bean and Salsa Noodle Soup

(6 reviews)
Black Bean and Salsa Noodle Soup
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6
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Serve homemade soup in a flash thanks to canned beans and corn and ready-to-go salsa.

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

Directions

  • 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.
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 INFORMATION PER SERVING

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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