Two-Bean Soup with Cornbread

Here's a deliciously different way to serve our easy-to-make, spicy bean soup...ladle it over prepared cornbread. Try it...it's really good.

Ingredients

1.75 cups Swanson® Beef Broth
0.5 cup Pace® Picante Sauce
0.5 teaspoon dried oregano leaves, crushed
0.125 teaspoon garlic powderor 1 clove garlic, minced
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 15 ounces) pinto beans, rinsed and drained
4 servings prepared cornbread(about 1 ounce each)
1 chopped green onion(about 2 tablespoons)

Instructions

Heat the broth, picante sauce, oregano, garlic and beans in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
Place the cornbread into individual bowls. Ladle the soup into the bowls and sprinkle with onions.

Two-Bean Soup with Cornbread

Here's a deliciously different way to serve our easy-to-make, spicy bean soup...ladle it over prepared cornbread. Try it...it's really good.

Directions

Heat the broth, picante sauce, oregano, garlic and beans in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

Place the cornbread into individual bowls. Ladle the soup into the bowls and sprinkle with onions.

Ingredients

Orange Beef and Peppers

Why do take out when it's so easy to make ...

Slow Cooked Pulled Pork

Learn how to make succulent, and juicy pul...

Chocolate Walnut Strudel

Served warm from the oven, this exquisite ...

Slow-Cooked Panama Pork Stew

It couldn't be easier...just combine all t...