Cooking Directions

• Heat the oil in a 4-quart saucepan over medium heat. Add the onion, chili powder and garlic powder and cook until the onion is tender.
• Stir the tomato juice, soup, lima beans and carrots in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender.
• Add the black beans and heat through. Serve over the rice. Top with sour cream and green onion, if desired.

Ingredients

• 1 tablespoon olive oil or vegetable oil
• 1 large onion, chopped (about 1 cup)
• 1 tablespoon chili powder
• 0.25 teaspoon garlic powder or 1 clove garlic, minced
• 1.5 cups Campbell’s® Tomato Juice
• 1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
• 1 package (about 10 ounces) frozen baby frozen lima beans or whole kernel corn
• 3 large carrot, chopped (about 1 1/2 cups)
• 1 can (about 15 ounces) black beans
• 2 cups long grain white rice, cooked according to package directions (about 6 cups)
• 0.5 cup sour cream (optional)
• 2 tablespoons sliced green onion