Taco Twist Soup
The fun, family-friendly twist in this taco soup is the spiral pasta. I lightened this soup by substituting black beans for ground beef. —Colleen Zertler, Menomonie, Wisconsin
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups vegetable broth or reduced-sodium beef broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1-1/2 cups picante sauce
- 1 cup uncooked spiral pasta
- 1 small green pepper, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Optional toppings: Shredded cheddar cheese, sour cream and cilantro
Reviews
Wow! This recipe has an AMAZING flavor. I added a little extra pasta and couldn't get over how filling this soup was. I definitely will make it again!
A family favorite. Usually I add some ground beef if I have some and my homemade salsa.
This was great! I didn't have green pepper so added a can of mushrooms--still was wonderful.
What a FANTASTIC soup! So much flavor! I changed a few things but am sure it would be fabulous as is. Used two cans of beans; one black and one tri - bean blend (pinto, black and red) used large onion and one whole large green pepper. Also added a half cup more pasta to the soup. It was better than chili and great for a meatless meal. SO filling!
Yummy
Made this last night and my husband & I both really enjoyed it! Of course he would *really* enjoy it with some beef in it, but said it was great as-is! It's a keeper.
This is a family favorite. My daughters love tacos, but my one daughter thinks she wants to be a vegetarian so she loved that this was with black beans. I serve it with toritlla chips and canned tropical tropical fruit on the side.
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Parfait pour les lundis sans viandes. Excellent!
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