Black Bean and Salsa Noodle Soup
3 cans (14 oz) vegetable or chicken broth (I used chicken because I had it)
1 16 oz jar salsa
1 can (15 oz) black beans, drained and rinsed
1 can whole kernel corn, drained
1 package (5 oz) curly noodles or other uncooked pasta
1/3 C chopped fresh cilantro (optional, I didn't use this in mine)
1 TBLS lime juice
1 tsp chili powder (I think I goofed and used a TBLS and it was still really yummy)
1/4 tsp each of ground cumin and pepper
Shredded Parmesan or other cheese
In 4-QT pan heat broth to boiling. Add all ingredients except cheese. Reduce heat to medium.
Cook until noodles are tender, stirring occasionally. Sprinkle with cheese and serve.
3 cans (14 oz) vegetable or chicken broth (I used chicken because I had it)
1 16 oz jar salsa
1 can (15 oz) black beans, drained and rinsed
1 can whole kernel corn, drained
1 package (5 oz) curly noodles or other uncooked pasta
1/3 C chopped fresh cilantro (optional, I didn't use this in mine)
1 TBLS lime juice
1 tsp chili powder (I think I goofed and used a TBLS and it was still really yummy)
1/4 tsp each of ground cumin and pepper
Shredded Parmesan or other cheese
In 4-QT pan heat broth to boiling. Add all ingredients except cheese. Reduce heat to medium.
Cook until noodles are tender, stirring occasionally. Sprinkle with cheese and serve.
1 comment:
This was a hit at our house too. I only used 1/2 t chili powder (Seth likes the kick, but the kids and I don't appreciate it!). I also served it with cheddar cheese instead of parmesan and sprinkled crushed tortilla chips into it. It's so easy that I've included it into my "Emergency Meals Menu" (meaning I can make it with food storage alone). Thanks Kristy!
Post a Comment