Ingredients
- 13/4 cup <a href="http://www.campbellskitchen.com/" target="blank">Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)</a>
- 1/2 cup <a href="http://www.campbellskitchen.com/" target="blank">Pace® Picante Sauce</a>
- 1/2 tsp dried oregano leaves, crushed
- 1/8 tsp clove garlic, minced
- 1 (about 16 ounces) black beans
- 1 can (about 15 ounces) pinto beans
- 1 can prepared cornbread
- 4 chopped green onion
- green onion
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.
