Lunch
Black Bean and Salsa Noodle Soup
Description
Serve homemade soup in a flash thanks to canned beans and corn and ready-to-go salsa.
Ingredients:
- 3 cans (14 oz each) vegetable broth
- 1 jar (16 oz) thick & chunky salsa
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 can (11 oz) whole kernel corn, drained
- 1 package (5 oz) Japanese curly noodles or 5 oz uncooked spaghetti
- 1/3 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 tablespoons shredded Parmesan cheese
Directions:
- In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
- Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.
