Taco Pasta Soup
Source of Recipe
from Lois at rdj
Taco Pasta Soup
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive or canola oil
3 cups reduced-sodium beef broth or vegetable broth
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1-1/2 cups picante sauce
1 cup uncooked spiral pasta
1 small green pepper, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup shredded reduced-fat cheddar cheese
3 tablespoons reduced-fat sour cream
In a large saucepan, saute onion and garlic in oil until tender. Add the
broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings.
Bring to a boil, stirring frequently. Reduce heat; cover and simmer for
10-12 minutes or until pasta is tender, stirring occasionally. Serve with
cheese and sour cream.
Yield: 6 servings.
Nutritional Analysis: One serving (1 cup) equals 216 calories, 5 g fat (2 g
saturated fat), 12 mg cholesterol, 1,052 mg sodium, 33 g carbohydrate, 6 g
fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean
meat, 1/2 fat.
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