Black Bean and Salsa Noodle Soup

Prep Time:10 Mins | Total Time:20 Mins | Makes:6 to 8
  

  

Now you can serve hearty homemade soup in a flash, thanks to canned beans, corn and salsa.


3 cans (each 10 oz/284 mL) vegetable or reduced sodium chicken broth
2 cups (500 mL) Old El Paso* Thick N' Chunky Salsa
1 can (540 mL) black beans, rinsed, drained
1 can (12 oz/341 mL) Green Giant* NIBLETS* WHOLE KERNEL CORN, drained
5 oz (142 g) uncooked spaghetti
1 tbsp (15 mL) lime juice
1 tsp (5 mL) chili powder
1/4 tsp (1 mL) cumin
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) chopped fresh cilantro
2 tbsp (25 mL) grated Parmesan cheese


  • In 4-qt (4 L) pot, heat broth to boiling. Stir in remaining ingredients except cilantro and cheese; reduce heat to medium.
  • Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Stir in cilantro. Cook 1 minute. Sprinkle with cheese.
Black Bean and Salsa Noodle Soup




Tip
How-To Tip: Store a bunch of fresh cilantro, stems down, in a glass of water and cover with a plastic bag. It will keep up to a week if you change the water every 2 or 3 days. When you're ready to use the cilantro, wash it, dry with paper towels, then chop.


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1 Serving: Calories 260; ( Calories from Fat 20 ); Total Fat 2g ( Saturated Fat 1/2g , Trans Fat 0g ) ; Cholesterol 0mg; Sodium 1720mg; Total Carbohydrate 52g ( Dietary Fiber 8g , Sugars 7g ); Protein 10g  Percent Daily Value* : Vitamin A 30%; Vitamin C 6%; Calcium 8%; Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet.

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