1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
3 cups reduced-sodium beef broth or
vegetable broth
1 can (15oz) black beans, rinsed and drained
1 can (14.5oz) diced tomatoes
1 1/2 cups picante sauce
1 small green pepper, chopped
1 cup uncooked spiral pasta
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup shredded reduced-fat cheddar cheese
3 Tablespoons reduced-fat sour cream
Directions: In a large saucepan, saute onion and garlic in oil until tender. Add the broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally. Serve with cheese and sour cream.
Nutrition Facts:
Cal 216
Fat 5g (2g sat fat)
Cholesterol 12mg
Sodium 1,052mg
Carb 33g
Fiber 6g
Progtein 10g
Diabetic Exchanges: 2 vegetables, 1 1/2 starch, 1 lean meat, 1/2 fat
Modifications:
-I added 1lb 93/7 ground beef (nutrition facts do not depict the ground beef)
Brown the ground beef.
Saute the onion, pepper, and garlic.
Add the beef broth.
Add the diced tomatoes and black beans.
Add the picante sauce, pasta, and seasonings.
Add the ground beef. Simmer until the pasta is tender.
Here's what you'll end up with:
Our Thoughts:My sister got me the cookbook, Everyday Light Meals, from Taste of Home for Christmas. I couldn't wait to start cooking some of the recipes in there.
This soup had a good flavor to it. It is a fantastic meal for when you don't have a lot of time. This recipe is also very versatile. You could add diced chilies, chicken instead of ground beef, jalapenos, corn, tortilla chips, etc. Literally, the possibilities are endless.
We all really liked this dish.
Hope you enjoy!
April
1 comments:
Sounds like a great soup, nice and hearty with the pasta twirls in there. I always like black beans too.
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