Mexican-Style Noodles and Bean Soup

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Serves 6

Ingredients:

2 1/2 cups No Yolks^® Fine Noodles

1 Tbsp olive oil

1 each red onion, chopped

1 each garlic clove, minced

1 each jalapeño pepper, sliced

1 each red bell pepper, chopped

1 each celery, chopped

1/2 tsp oregano leaves, crushed

1/4 tsp ground cumin powder

1/4 tsp smoked paprika

1/4 tsp salt

1/4 tsp ground black pepper

14 1/2 oz crushed tomatoes, preferably fire-roasted

15 oz pinto beans, drained and rinsed

5 cups chicken broth

3/4 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.