Tex-Mex Vegetable Soup

Looking for a meatless dinner using Green Giant® veggies, Old El Paso® salsa and Progresso® beans? Then try this delicious Tex-Mex soup.

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  • prep time 5 min
  • total time 20 min
  • ingredients 8
  • servings 5
 

Ingredients

1
package (16 oz) frozen garlic-seasoned pasta, broccoli, corn and carrots
1
jar (16 oz) Old El Paso® thick-and-chunky salsa (2 cups)
1
can (15 oz) Progresso® black beans, rinsed and drained
1
can (2 1/4 oz) sliced ripe olives, drained
2
cups water
1
teaspoon chili powder
1
cup shredded Cheddar or Monterey Jack cheese (4 oz)
Sour cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Mix all ingredients except cheese and sour cream in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 7 minutes, stirring occasionally, until vegetables are tender.
  • 2 Top each serving with cheese and sour cream.
  • 1 Mix all ingredients except cheese and sour cream in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 7 minutes, stirring occasionally, until vegetables are tender.
  • 2 Top each serving with cheese and sour cream.

EXPERT TIPS

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Expert Tips

There are two types of ground chilies available. One is strictly ground chilies with nothing else added; it's quite spicy. Chili powder is a blend, containing ground chilies and other spices such as cumin, oregano, garlic, coriander and cloves, and is milder.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
1430mg
1430%;
Total Carbohydrate
42g
42%
(Dietary Fiber
6g
6%
  Sugars
7g
7%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
25%;
Calcium
20%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.