Tex Mex Vegetable Soup
Source of Recipe
Hungry Monster
List of Ingredients
Tex-Mex Vegetable Soup
16 ounces frozen garlic-seasoned pasta, broccoli, corn and carrots
16 ounces thick-and-chunky salsa (2 cups)
15 ounces black beans, rinsed and drained
2 1/4 ounces sliced ripe olives, drained
2 cups water
1 teaspoon 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.
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