Taco Twist Soup adapted from Everyday Light Meals
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
3 cups reduced-sodium beef broth or
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.
Fat 5g (2g sat fat)
Diabetic Exchanges: 2 vegetables, 1 1/2 starch, 1 lean meat, 1/2 fat
-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:
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.