Makes 8 servings.
- Place contents of one can bean salad in blender or food processor. Process until partially pureed, with small chunks remaining.
- Heat oil in large soup pot or Dutch oven over medium-high heat until hot. Add bell pepper and onions; cook and stir about 2 minutes to soften. Add jalapeno; cook and stir 1 minute. Add garlic; cook and stir 30 seconds.
- Stir in pureed bean salad; add second can of bean salad and tomatoes. Add 3 cups of the broth and 1 cup water. Bring to boil; reduce heat and simmer, uncovered, 15 minutes. Add pasta; cook about 7 to 9 minutes or until pasta is al dente. Add additional broth as desired for consistency. Serve with toppings, as desired.
- 2 cans (15 ounces each) READ Southwestern Bean Salad
- 1 tablespoon olive or canola oil
- 3/4 cup chopped bell pepper
- 1/2 cup sliced green onions
- 1 small jalapeno, seeded and finely chopped
- 1 large clove garlic, minced
- 1 can (14.5 ounces) no-salt-added diced tomatoes
- 1 carton (32 ounces) low sodium, reduced-fat vegetable or chicken broth, divided
- 1/2 cup ditalini pasta, uncooked
- Toppings: Sour cream, plain yogurt, chopped cilantro, avocado or tomatoes
In Step 2, cook 1/2 pound lean ground beef, chicken or turkey breast in oil, stirring frequently until cooked through. Add pepper and onions and continue as recipe directs; add additional oil 1 teaspoon at a time if needed for cooking vegetables.
Per serving (1/8 of recipe): 180 calories; 6 g protein; 26 g carbohydrate; 5 g total fat; 530 mg sodium; 0 mg cholesterol; 6 g dietary fiber; 11 mg iron; 0.06 mg thiamin; 944 IU vitamin A; 13 mg vitamin C.