Two-Bean Soup with Cornbread

This picante sauce-infused soup makes a hearty and simple weeknight
supper. Spoon the soup over a square of sweet cornbread for big flavor
without a lot of work.

Two-Bean Soup with Cornbread
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 25 min.

1 3/4 cups Swanson® Beef Broth (Regular, Lower Sodium *or* Certified
Organic)
1/2 cup Pace® Picante Sauce
1/2 teaspoon dried oregano leaves, crushed
1/8 teaspoon garlic powder *or* 1 clove garlic, minced
1 can (about 16 ounces) black beans
1 can (about 15 ounces) pinto beans
4 servings prepared cornbread
Chopped green onion

1. 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.

2. Place the cornbread into individual bowls. Ladle the soup into
the bowls and sprinkle with onions.
Makes: 4 servings (about 1 1/2 cups each).

Kitchen Clip
                              If your family likes a little kick, sprinkle diced jalapeno
over the soup along with the green onions.
Received on Wed Dec 8 22:07:59 2010