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
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It takes just 15 minutes to make this satisfying soup that features picante sauce for just the right amount of heat.
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.
Ingredients
1 can (10 1/4 ounces) Campbell’s® Beef Gravy3 cans (about 15 ounces each ) black beans, rinsed and drained1 cup V8® 100% Vegetable Juice0.5 cup Pace® Picante Sauce1 teaspoon cumin0.25 cup sour cream0.25 cup shredded Cheddar cheese (about 1 ounce)
