Taco Twist Soup Recipe
I lightened up this soup recipe by substituting black beans for the ground beef originally called for, and by topping off bowlfuls with reduced-fat sour cream and cheese. Spiral pasta adds a fun twist. —Colleen Zertler, Menomonie, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 2 teaspoons olive oil
- 1 medium onion chopped
- 1 can (14-1/2 ounces) diced tomatoes undrained
- 1 small green pepper chopped
- 1/2 cup shredded reduced-fat cheddar cheese
- 1 can (15 ounces) black beans rinsed and drained
- 1-1/2 cups picante sauce
- 3 cups vegetable broth or reduced-sodium beef broth
- 1 cup uncooked spiral pasta
- 3 tablespoons reduced-fat sour cream
- Carbohydrate 21.8898935831972 g
- Cholesterol 28.7280208320867 mg
- Fat 1.86397333234976 g
- Fiber 0.415928341575464 g
- Protein 4.61889874990602 g
- Saturated Fat 0.482912574678375 g
- Serving Size 1 1 serving (56g)
- Sodium 16.7698791653441 mg
- Sugar 21.4739652416217 g
- Trans Fat 0.347559258297331 g
- Calories 123 calories
Directions Saute onion and garlic in oil in a large saucepan 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. Originally published as Taco Twist Soup in Light & Tasty April/May 2003, p37 Nutritional Facts 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. Print Add to Recipe Box Email a Friend
