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Tex-Mex Vegetable Soup




Source of Recipe


Internet


List of Ingredients




16 oz package of frozen garlic-seasoned pasta, broccoli,
corn and carrots
16 oz thick-and-chunky salsa (2 cups)
15 oz black beans, rinsed and drained
2 1/4 ounces sliced ripe olives, drained
2 cups water
1 tsp chili powder
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Sour cream, if desired


Recipe



Mix all ingredients except cheese and sour cream in 4-quart
Dutch oven. Heat to boiling, reduce heat. Simmer uncovered
5 to 7 minutes, stirring occasionally, until vegetables are
tender. Top each serving with cheese and sour cream.