TEX-MEX VEGETABLE SOUP

Tex-Mex Vegetable Soup image

Looking for a delicious soup made using frozen veggies, Old El Paso® salsa and Progresso® black beans? Then check out this recipe loaded with vegetables that's perfect for Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 5

Number Of Ingredients 8

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Ingredients

1 package (16 oz) frozen garlic-seasoned pasta, broccoli, corn and carrots
1 jar (16 oz) Old El Paso™ thick-and-chunky salsa (2 cups)
1 can (15 oz) Progresso™ black beans, rinsed and drained
1 can (2 1/4 oz) sliced ripe olives, drained
2 cups water
1 teaspoon chili powder
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
Sour cream, if desired

Steps:

Mix all ingredients except cheese and sour cream in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 7 minutes, stirring occasionally, until vegetables are tender.
Top each serving with cheese and sour cream.

Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 25 mg, Fiber 6 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 7 g, TransFat 0 g