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Tex-Mex Vegetable Soup


Course : Soups
Serves: 5
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Ingredients:


16 ounces garlic-seasoned pasta frozen , broccoli, corn and carrots

16 ounces thick-and-chunky salsa (2 cups)

15 ounces black beans rinsed and drained

2 1/4 ounces ripe olives sliced , drained

2 cups water

1 teaspoon chili powder

1 cup Cheddar or Monterey Jack cheese shredded (4 ounces)

1/2 cup Sour cream if desired
 

Preparation / Directions:


1. Mix all ingredients except cheese and sour cream in 4-quart Dutch oven. 2. Heat to boiling, reduce heat. Simmer uncovered 5 to 7 minutes, stirring occasionally, until vegetables are tender. 3. Top each serving with cheese and sour cream.

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