Taco Noodle Soup

Taco Noodle Soup Ingredients:

– 1 15oz can of corn
– 1 15oz can of black beans
– 1 can of green chilis
– 2 15oz cans of tomato sauce
– 4 cans of water
– 1 tbsp of tomato paste
– 2-3 onions
– 2 zucchini
– 3-4 garlic cloves
– Salt and pepper to taste
– 1/4 tsp curry powder
– 1 tsp chili powder
– Half a box of noodles of choice
– 3 tbsp of olive oil

Optional Ingredients:

– Ground meat or meat substitute
– Smaller noodles like orzo or elbow noodles
– Milk for creaminess (if desired)
– Cheddar cheese
– Sour cream
– Lime wedges
– Cilantro and parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add diced onions and minced garlic to the pot. Sauté for 3-4 minutes, stirring occasionally to prevent burning.
3. Chop the zucchini into chunks and add them to the pot. Continue to sauté until the vegetables are softened.
4. Stir in the tomato paste, curry powder, and chili powder, ensuring the vegetables are well coated with the spices.
5. Pour in the canned corn, black beans, green chilis, tomato sauce, and water. Stir to combine all ingredients.
6. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for about 45 minutes, allowing the flavors to meld together.
7. While the soup is simmering, cook the noodles according to the package instructions in a separate pot. Drain and set aside.
8. If using ground meat or meat substitute, brown it in a separate skillet until cooked through, then add it to the soup.
9. Once the soup is ready, adjust the seasoning with salt and pepper to taste.
10. If desired, stir in milk to achieve a creamy consistency.
11. Serve the soup hot, garnished with shredded cheddar cheese, a dollop of sour cream, a squeeze of lime juice, and a sprinkle of chopped cilantro and parsley. Enjoy!

Enjoy!