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Tex-Mex Vegetable Soup

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Tex-Mex Vegetable Soup
  • Prep 5 min
  • Total 20 min
  • Ingredients 8
  • Servings 5
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Looking for a meatless dinner using veggies, Old El Paso® salsa and Progresso® beans? Then try this delicious Tex-Mex soup.
Updated Oct 19, 2016

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.

Nutrition Information

320 Calories, 10g Total Fat, 14g Protein, 42g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
1430mg
60%
Potassium
60mg
2%
Total Carbohydrate
42g
14%
Dietary Fiber
6g
25%
Sugars
7g
Protein
14g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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