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Combining flavorful convenience products makes this soup recipe extra quick.
Preparation Time:
5 min.
Cooking Time:
15 min.
Servings: 6 servings
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| 2 |
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cups water
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| 1 |
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(24-ounce) package frozen garlic-seasoned pasta and vegetables
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| 1 |
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(16-ounce) jar chunky salsa
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| 1 |
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(15 1/2-ounce) can kidney beans, rinsed, drained
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| 2 |
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(3/4-ounce) slices Alpine Lace® Deli Reduced Fat Cheddar Cheese, cut into thin (1/8-inch) strips |
| 1/4 |
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cup fat free sour cream
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Fresh jalapeño pepper rings, if desired
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Stir water, pasta and vegetables, salsa and beans in 3-quart saucepan. Cook over high heat until mixture comes to a boil (8 to 10 minutes).
Reduce heat to low.
Cover; cook until vegetables are tender (4 to 5 minutes).
To serve, top each serving with about
2 tablespoons
cheese and sour cream. Garnish with jalapeño pepper rings, if desired.
TIP:
The digestive system can sometimes have difficulty digesting complex sugars found in beans. One way to lessen this is by rinsing and draining canned beans. Don’t worry about discarding the bean liquid; its nutritional value is negligible.
| 1 serving |
| Calories |
280 |
| Fat |
9 g |
| Cholesterol |
20 mg |
| Sodium |
1010 mg |
| Carbohydrate |
38 g |
| Dietary Fiber |
7 g |
| Protein |
12 g |
11594B Copyright © 2007 Land O'Lakes
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