Lunch: Taco Twist Soup Recipe

Ingredients

1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
3 cups vegetable broth or reduced-sodium beef broth
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
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

Instructions

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.

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