Southwestern Black Bean Soup

It takes just 15 minutes to make this satisfying soup that features picante sauce for just the right amount of heat.

Directions

Place the gravy and 1 can beans into a blender.  Cover and blend until the mixture is smooth.  Pour the gravy mixture into a 3-quart saucepan.

Stir the remaining beans, vegetable juice, picante sauce and cumin in the saucepan and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes.  Serve with the sour cream and cheese.

Ingredients

1 can  (10 1/4 ounces) Campbell’s® Beef Gravy
3 cans  (about 15 ounces each ) black beans, rinsed and drained
1 cup V8® 100% Vegetable Juice
0.5 cup Pace® Picante Sauce
1 teaspoon cumin
0.25 cup sour cream
0.25 cup  shredded Cheddar cheese (about 1 ounce)

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