Perfect for fall! Also if you’re needing protein in your diet!!
½ cup Pace® Picante Sauce
½ tsp dried oregano leaves, crushed
⅛ 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
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.
article courtesy of KitchenDaily.com