This is quick, tasty, and filling.

3 14 1/2-oz cans vegetable broth
1 16-oz jar salsa
1 15-oz can black beans, rinsed and drained
1 11-oz can corn, drained
1/3 cup chopped parsley or cilantro
1 tbsp lime juice
1 tsp chili powder
1/4 tsp ground cumin
1/4 tsp pepper
1 5-oz pkg oriental curly noodles
2 tbsp grated parmesan cheese


Bring broth to a boil. Stir in all other ingredients except cheese. Reduce heat to medium. Cook 5-6 minutes, stirring occasionally until noodles are done. Ladle into bowls and sprinkle with cheese.


  1. Makes six servings.
  2. Nutrition: 345 calories, 65 from fat (19%). Fat 7g. (Saturated 2g.) Cholesterol 40mg. Sodium 1,240mg. Carbohydrates 58g (Dietary fiber 10g) Protein 23g.
  3. Since this makes so much soup I usually cook it ahead, and add the noodles to cook in the soup the day it''s eaten.
  4. Any kind of pasta works. I use farfalle, rotini, or elbow macaroni usually. Whole wheat versions are preferred.
  5. Original Recipe in Betty Crocker''s Pasta Cookbook, p.158, by General Mills, Inc. Macmillan, NY, 1995.