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||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.
- Makes six servings.
- Nutrition: 345 calories, 65 from fat (19%). Fat 7g. (Saturated 2g.) Cholesterol 40mg. Sodium 1,240mg. Carbohydrates 58g (Dietary fiber 10g) Protein 23g.
- 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.
- Any kind of pasta works. I use farfalle, rotini, or elbow macaroni usually. Whole wheat versions are preferred.
- Original Recipe in Betty Crocker''s Pasta Cookbook, p.158, by General Mills, Inc. Macmillan, NY, 1995.