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.

  • 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
  • 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.
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved