Mexican-Style Noodles and Bean Soup

  Serves: 6

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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
1

  Prepare noodles according to package directions.

2

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

3

  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.

4

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

5

  Top each serving with 2 tablespoons cheese.

Ingredients

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
1

  Prepare noodles according to package directions.

2

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

3

  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.

4

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

5

  Top each serving with 2 tablespoons cheese.

Mexican-Style Noodles and Bean Soup

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