Tex-Mex Vegetable Soup

(7)
  7 reviews

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

Directions

  1. 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. 2 Top each serving with cheese and sour cream.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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