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Black Bean and Salsa Noodle Soup

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By Betty Crocker Kitchens
Updated Oct 13, 2016
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Serve homemade soup in a flash thanks to canned beans and corn and ready-to-go salsa.

Black Bean and Salsa Noodle Soup

  • Prep Time 20 min
  • Total 20 min
  • Servings 6
  • Ingredients 11
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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

Instructions

  • Step 
    1
    In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
  • Step 
    2
    Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.

Nutrition

260 Calories
2g Total Fat
10g Protein
52g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1720mg
72%
Potassium
380mg
11%
Total Carbohydrate
52g
17%
Dietary Fiber
8g
32%
Sugars
7g
Protein
10g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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