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Add a photoSeptember’s recipes have inspired me to be more budget conscious. Our theme this month involves trying to use what we already have on hand in our pantries, fridges and freezers. This soup fits that bill perfectly and you can easily tailor it to what vegetables you have on hand and what your family likes best.
Ingredients
- 3 cups V8 tomato juice low sodium
- 2 cups beef broth low sodium
- 2 cans (15.5 ounce each) black beans, drained
- 1 1/2 cup carrots, sliced thin
- 1 cup frozen green peas
- 1 can (14.5 ounce) diced tomatoes, undrained
- 1 cup Ditalini pasta, uncooked
- 1 packet of taco seasoning
Directions
- Combine V8 juice, beef broth, peas, carrots, black beans, tomatoes and taco seasoning in a pot. Cook over medium heat until you bring it to a boil. Reduce and summer until carrots and peas are tender. Add pasta and cook until pasta is done. Serve and enjoy!
- Makes 9 cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 9 servings | |
| Calories 28 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 281mg | 12% |
| Potassium 152mg | 4% |
| Total Carbs 5.04g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.26g | 2% |
| Protein 1.73g | 3% |
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