Friday, January 17, 2014

MEATLESS TACO SOUP

2 garlic cloves, minced
1 medium-size yellow onion, chopped
2 tsp olive or coconut oil
3 cups vegetable broth
1 can black beans, rinsed
1 can diced Mexican-style tomatoes
1 1/2 cups your favorite picante sauce
1 cup uncooked whole-grain pasta
1 small green bell pepper, diced
1 packet taco seasoning mix
shredded low-fat Mexican blend or cheddar cheese for garnish, if desired
reduced-fat sour cream for garnish, if desired
crushed tortilla chips for garnish, if desired

Heat the oil in a large saucepan and saute the garlic and onion until onion is transparent. Add the remaining ingredients through the taco seasoning mix; stir to blend well.  Bring the mixture to a boil and cook about 10 minutes or so until the pasta is tender. Stir occasionally during the cooking time.

To serve, ladle into bowls and top with any of the garnishes as desired.


Note: This is my version of a Taco Soup recipe I saw in Taste of Home.

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