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Black Bean and Salsa Noodle Soup

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  • 20 min prep time
  • 20 min total time
  • 11 ingredients
  • 6 servings
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Serve homemade soup in a flash thanks to canned beans and corn and ready-to-go salsa.

Ingredients

3
cans (14 oz each) vegetable broth
1
jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (11 oz) whole kernel corn, drained
1
package (5 oz) Japanese curly noodles or 5 oz uncooked spaghetti
1/3
cup chopped fresh cilantro
1
tablespoon lime juice
1
teaspoon chili powder
1/4
teaspoon ground cumin
1/4
teaspoon pepper
2
tablespoons shredded Parmesan cheese

Steps

  • 1 In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
  • 2 Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.
  • 1 In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
  • 2 Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.

Expert Tips

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.

Chopped fresh parsley can be substituted for the cilantro.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
238.9
Calories from Fat
20
% Daily Value
Total Fat
3.4g
5%
Saturated Fat
1.2g
6%
Trans Fat
0g
Cholesterol
23.1mg
8%
Sodium
1696.4mg
71%
Total Carbohydrate
42.3g
14%
Dietary Fiber
5.0g
20%
Sugars
6.0g
Protein
9.7g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
4.30%
4%
Calcium
9.20%
9%
Iron
11.70%
12%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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