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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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 |
Directions:
1. 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.
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