Tex-Mex Minestrone Soup
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If you like your Mexican food hot, use hot salsa in this
soup.
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1
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package (16 ounces) frozen
garlic-seasoned pasta and vegetables
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1
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jar (16 ounces) thick-and-chunky
salsa (2 cups)
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1
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can (15 ounces) black beans, rinsed
and drained
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1
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can (2-1/4 ounces) sliced ripe
olives, drained
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2 cups
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water
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1 teaspoon
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chili powder
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1 cup
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shredded Cheddar cheese (4
ounces)
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sour cream, if desired
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1
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Mix all ingredients except cheese and sour cream in
Dutch oven or 4-quart saucepan. Heat to boiling; reduce heat to low. Simmer uncovered 5-7 minutes, stirring
occasionally, until vegetables are tender.
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2
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Top each serving with cheese and sour
cream.
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Servings: 5
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Preparation time: 4 minutes
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Cooking time: 12 minutes
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Recipe Type
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One-dish Soup, Quick & Easy, Soup, Stove-top,
Vegetarian
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