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.

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