Pantry Pasta Vegetable Soup

Pantry Pasta Vegetable Soup

David Venable

Prep Time: 15 minutes

Serves: 6—8

Ingredients

  • 2 Tbsp vegetable oil
  • 1 Tbsp minced garlic (1 clove)
  • 1 cup white onion (small dice)
  • 1 tsp cumin
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 (15.5-oz) can black beans (drained & rinsed)
  • 1 (14.5-oz) can fire-roasted, diced tomatoes
  • 1 (15.5-oz) can sliced carrots (drained)
  • 1 (15.25-oz) can sweet corn (drained)
  • 1 qt chicken stock
  • 1 (10-oz) can mild enchilada sauce
  • 1/2 cup mini pasta shells
  • 1 (10-oz) can cheddar cheese soup

Preparation

Heat vegetable oil to a 6-qt stock pot and place on medium-high heat. Add diced onion and garlic to the pot and sauté for 2 to 3 minutes until the onions are translucent. Add cumin, salt, and pepper and stir.

Add the black beans, tomatoes, sliced carrots, and sweet corn, and stir ingredients until mixed thoroughly. Add chicken stock and enchilada sauce and bring to a boil. Lower soup to a simmer for about 15 minutes for flavor to develop.

Bring soup back to a low boil, add pasta and cook for about 8 minutes until the pasta is al dente.

Add the cheddar cheese sauce and stir until thoroughly mixed. Continue to simmer for about 10 minutes and serve.

Garnish with fresh herbs, shredded cheddar, and your favorite corn chip.

Cook's Notes

If you would like to add a little more spice, use medium enchilada sauce.

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