Two-Bean Soup with Cornbread

Campbell's Two-Bean Soup with Cornbread Recipe

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.

At a glance

Prep

10 min.

Total

35 min.

Serves

4

Servings: about 1 1/2 cups each

Cook: 25 min.

Made With

  • Swanson® Beef Broth

    Swanson® Beef Broth

  • Swanson® 50% Less Sodium Beef Broth

    Swanson® 50% Less Sodium Beef Broth

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 3/4 cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
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 15 ounces) canned black beans, rinsed and drained
1 can (about 15 ounces) pinto beans, rinsed and drained
4 servings prepared cornbread
1 chopped green onion (about 2 tablespoons)

How to Make It

  • 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.

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RID#24912

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