Name: Mexican-Style Noodles and Bean Soup
Yield: 6 servings
Ingredients: 2.50 cups Creamette® Fine Egg Noodles; 1 tbsp olive oil; 1 red onion, chopped; 1 garlic cloves, minced; 1 jalapeño pepper, sliced; 1 red bell pepper, chopped; 1 celery, chopped; 0.50 tsp oregano leaves, crushed; 0.25 tsp ground cumin powder; 0.25 tsp smoked paprika; 0.25 tsp salt; 0.25 tsp ground black pepper; 14.50 oz crushed tomatoes, preferably fire-roasted; 15 oz pinto beans, drained and rinsed; 5 cups chicken broth; 0.75 cup shredded pepper jack cheese

Ingredients

2.50 cups Creamette^® Fine Egg Noodles

1 tbsp olive oil

1 red onion, chopped

1 garlic cloves, minced

1 jalapeño pepper, sliced

1 red bell pepper, chopped

1 celery, chopped

0.50 tsp oregano leaves, crushed

0.25 tsp ground cumin powder

0.25 tsp smoked paprika

0.25 tsp salt

0.25 tsp ground black pepper

14.50 oz crushed tomatoes, preferably fire-roasted

15 oz pinto beans, drained and rinsed

5 cups chicken broth

0.75 cup shredded pepper jack cheese

Cooking Directions

Prepare noodles according to package directions.

Heat oil in Dutch oven over medium heat. Add onion, garlic, jalapeño, bell pepper and celery. Cook 5 minutes, stirring occasionally.

Add oregano, cumin, paprika, salt and pepper. Add tomatoes, beans and broth. Bring to a boil. Reduce heat to low and simmer for 20 minutes.

Add cooked noodles and simmer for 5 minutes to heat through.

Top each serving with 2 tablespoons cheese.

Ingredients

2.50 cups Creamette^® Fine Egg Noodles

1 tbsp olive oil

1 red onion, chopped

1 garlic cloves, minced

1 jalapeño pepper, sliced

1 red bell pepper, chopped

1 celery, chopped

0.50 tsp oregano leaves, crushed

0.25 tsp ground cumin powder

0.25 tsp smoked paprika

0.25 tsp salt

0.25 tsp ground black pepper

14.50 oz crushed tomatoes, preferably fire-roasted

15 oz pinto beans, drained and rinsed

5 cups chicken broth

0.75 cup shredded pepper jack cheese

Directions

Cooking Directions

Prepare noodles according to package directions.

Heat oil in Dutch oven over medium heat. Add onion, garlic, jalapeño, bell pepper and celery. Cook 5 minutes, stirring occasionally.

Add oregano, cumin, paprika, salt and pepper. Add tomatoes, beans and broth. Bring to a boil. Reduce heat to low and simmer for 20 minutes.

Add cooked noodles and simmer for 5 minutes to heat through.

Top each serving with 2 tablespoons cheese.

Notes

Mexican-Style Noodles and Bean Soup

Ingredients Directions

Mexican-Style Noodles and Bean Soup

Ingredients

Directions

Notes

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