Southwestern Black Bean Soup

There's no reason soup needs to be complicated. With a few pantry
ingredients, this soup goes from stove to bowl in a matter of minutes,
but tastes much more complex.

Southwestern Black Bean Soup
from Campbell's Kitchen

Prep Time: 5 min.
Cook Time: 10 min.

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
1/2 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/4 cup sour cream
1/4 cup shredded Cheddar cheese

1. 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.

2. 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.

Kitchen Clip
Serve this soup with yellow or blue corn tortilla chips - crumble them
like crackers right into the bowl!
Received on Thu Jun 3 19:42:50 2010