Southwestern Black Bean Soup
It takes just 15 minutes to make this satisfying soup that features picante sauce for just the right amount of heat.
Ingredients
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
0.5 cup Pace® Picante Sauce
1 teaspoon cumin
0.25 cup sour cream
0.25 cup shredded Cheddar cheese (about 1 ounce)
3 cans (about 15 ounces each ) black beans, rinsed and drained
1 cup V8® 100% Vegetable Juice
0.5 cup Pace® Picante Sauce
1 teaspoon cumin
0.25 cup sour cream
0.25 cup shredded Cheddar cheese (about 1 ounce)
Instructions
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.
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.
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.
Southwestern Black Bean Soup
It takes just 15 minutes to make this satisfying soup that features picante sauce for just the right amount of heat.
Directions
Print
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.
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.
Ingredients
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
0.5 cup Pace® Picante Sauce
1 teaspoon cumin
0.25 cup sour cream
0.25 cup shredded Cheddar cheese (about 1 ounce)
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