Southwestern Black Bean Soup from Campbell's Kitchen 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 1/2 cup Pace® Picante Sauce 1 teaspoon ground cumin 1/4 cup sour cream 1/4 cup shredded Cheddar cheese
1. 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. 2. 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. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
