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Tex-Mex Vegetable Soup

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Tex-Mex Vegetable Soup
  • Prep Time 5 min
  • Total Time 20 min
  • Servings 5
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Looking for a delicious soup made using frozen veggies, Old El Paso® salsa and Progresso® black beans? Then check out this recipe loaded with vegetables that’s perfect for Mexican cuisine.

Ingredients

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

Directions

  • 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.
Tips  

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 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
16%
(
Saturated Fat
5g
25%
,
Trans Fat
0g
)
Cholesterol
25mg
8%
Sodium
1430mg
60%
Potassium
60mg
2%
Total Carbohydrate
42g
14%
(
Dietary Fiber
6g
25%
,
Sugars
7g
)
Protein
14g
Daily Value*:
Vitamin A
45%
45%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
15%
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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