Craving a hot, tasty, Mexican-themed dish with a fraction of the usual calories? This Taco Bowtie Soup will give you all of the flavor you crave and none of the usual guilt. This recipe makes taco soup easy!

Taco Bowtie Soup

Ingredients you will need:

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 t. olive oil
  • 3 C. beef or vegetable broth
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (14 1/2 oz.) diced tomatoes
  • 1 1/2 C. picante sauce
  • 1 C. uncooked bowtie pasta
  • 2 t. chili powder
  • 1 t. ground cumin
  • 1/2 C. shredded cheddar cheese (optional)
  • 3 T. sour cream (optional)

Start by chopping a medium onion. The Rada Cook’s Knife is ideal for chopping onions and other vegetables.

Preparing garlic for taco soup

Then mince two garlic cloves, first by smashing the cloves with the flat side of blade, then by chopping them with the sharp end.

Crushing garlic for Taco Bowtie Soup

Add chopped onion, minced garlic, and 2 teaspoons olive oil to pot. Sauté for 3 to 5 minutes until ingredients are tender.

Onions and garlic sauteing 3

Add three cups beef or vegetable broth to pot.

Adding beef broth to Taco Soup

Add 1 can (15 oz) of drained and rinsed black beans, 1 can (14 1/2 oz) dried tomatoes, 1 1/2 cups picante sauce, and 1 cup uncooked bowtie pasta to pot.

Black beans added to Taco Soup

Add 2 teaspoons chili powder and 1 teaspoon ground cumin.

Adding chili powder and ground cumin to taco soup

Mix and bring to a boil. Stir frequently. When boil is reached, put heat to low and simmer 10 to 12 minutes or until pasta is tender.

Stirring Taco Soup

If desired, add 1/2 cup shredded cheddar cheese and 3 tablespoons sour cream. Serve and enjoy!


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Taco Bowtie Soup Recipe Video


Start Taco Bowtie Soup Transcript

Hi, Kristy in the Rada kitchen, and today I’m sharing a recipe for Taco Soup. In this recipe I like to include bowtie pasta. It’s simple ingredients; a can of this, a can of that, and you can have it ready in 30 minutes or less.

The first thing you need is a medium onion that we’re going to chop. And to chop these onions, I’m using one of my favorite knives, it’s the Rada Cook’s Knife. It’s like a mini-French chef knife, but it’s easier to handle, it’s not quite as intimidating. I’m using this flexible cutting board, so you can just funnel your chopped onions into your pan. And then we need two cloves of garlic that we’re going to mince. So, I like to smash them and then you can just go through and chop them up with the same knife.

Now I add our minced garlic to the pot, and to that we’re going to add two teaspoons of olive oil. And now we’re going to take this to the stove and sauté until the onions are tender. So we’ve been cooking the onions and garlic for three to five minutes, just until they get tender, and it’s a good thing you can cook this soup up fast, because I guarantee you, this makes the best aroma in your home.

So now, we’re going to add three cups of beef broth to our pot. Or, you could use vegetable broth, too. Add a can of black beans that have been drained and rinsed. That’s a 15 oz can. Now we’re going to add a 14.5 oz can of diced tomatoes. Then add a cup and a half of picante sauce. Then add one cup of uncooked bowtie pasta. And then two teaspoons of chili powder and one teaspoon of ground cumin. Mix that in and bring it to a boil. You do want to stir it frequently because you don’t want to burn the bottom. Then we’ll reduce the heat and put it on a low simmer for about 10 to 12 minutes or until the pasta is tender.

So after a short 10 to 12 minutes of cooking, your soup is ready to serve. It’s really delicious with a dollop of sour cream and a bit of shredded cheddar cheese. And that’s Taco Bowtie soup. Thanks for watching!

End of Video Transcript

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