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

Cheesy Picante Potatoes

Looking for a new way to prepare potatoes?...

Slow-Cooked Harvest Fruit Compote

You will enjoy this sophisticated spin on ...

Beefy Vegetable Soup

In the mood for soup, but you don't have a...

Slow Cooker Creamy Beef Stroganoff

Your slow cooker gets the job done with th...