What's-in-the-pantry Meatless Taco Soup

It's one of those nights with an almost bare fridge, so I needed my creative juices to help me out for dinner.  But we have plenty of cans in the pantry (tomatoes, corn, beans), so a soup made sense to me even without beef.  I had carrots that needed to be used, so I just threw those in too.

Carrots
1 can diced tomatoes
1 can corn
1 can black beans
3 T taco seasoning
1 can beef broth
1/2 box (13.25 oz) whole wheat rotini pasta

Chop baby carrots and boil them for about 20 minutes.  Drain and return to the medium saucepan.  Add canned corn, diced tomatoes, black beans, taco seasoning and beef broth.  Stir in pasta.  Raise the heat to high until boiling (stirring occasionally).  Turn the heat down to low, cover and let cook for about 10 minutes. 

It turned out great!  The pasta really thickened it.  It's definitely a nice to-go-to soup when there isn't a lot of time to cook!  Top with your choice of flavor, any cheese, sour cream, or spicy sauce. 

"Meaty" Taco Soup
Here's the same soup, but with ground turkey, chicken broth (instead of beef broth) and without pasta.  Delish!