Cooking 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

• 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)