Thursday, November 13, 2008

The Soup that Started it all

This is yummy, easy and quick.  For the most part it can be done with things you probably already have in your pantry.  Add a veggie on the side and it's totally well rounded...good luck, let me know what you think.

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.

1 comment:

rachaeljanae said...

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!