Taco Twist Soup

I love to cook. One of my favorite recipes is a delicious soup called Taco Twist Soup. It is very easy to make, versatile, and tastes wonderful. One can adjust the ingredients to suit one's own tastes.

Here is the recipe:

Taco Twist Soup

1 medium onion, chopped
2 garlic cloves, minced
Red, green, yellow peppers (to taste), chopped
3 tsp. olive or canola oil
3 cups beef or chicken or vegetable broth
1 can (15 oz.) black beans, rinsed and drained
1 can (14 ½ oz.) diced tomatoes
1 ½ cups salsa
1 cup uncooked spiral pasta
2 teaspoons chili powder (to taste)
1 teaspoon ground cumin
½ cup shredded cheese (for garnish)
3 tbs. sour cream (for garnish)

Additional ingredients: I like to add corn and either beef or chicken. You could use different types of noodles or use tortilla strips, etc.

In a large saucepan, sauté onion and garlic in oil until tender. Add the broth, beans, tomatoes, salsa, pasta, and seasoning. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally. Serve with cheese and sour cream.

This soup freezes very well. Just add a bit of water when reheating. We have found that the noodles tend to soak up a lot of the broth if left in the pot. To remedy this, we cook the noodles separately and add them to individual bowls of soup. The heat of the soup warms them up quite nicely. This recipe is also very easy to double or even triple and is a great way to feed a crowd. And, it tastes even better the next day.

If you try it, I hope you enjoy it! Let me know what you think!

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