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Ingredients
| soup - vegetable broth: 14 oz |
| salsa: 1 lb |
| black beans: 15 oz (drained, rinsed) |
| whole-grain white cornmeal: 11 oz |
| pasta (spaghetti): 5 oz (uncooked) |
| fresh cilantro (coriander): 1/3 cup |
| lime juice: 1 Tbl |
| chili powder: 1 tsp |
| ground cumin: 1/4 tsp |
| black pepper: 1/4 tsp |
| shredded parmesan cheese: 2 Tbl |
Black Bean and Salsa Noodle Soup
Credit: www.bettycrocker.com
User rating:
-
Prep Time
20 min -
Cook Time
6 min -
Servings
6 serving(s)
Tags
- In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
- Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.