Prep: 5 Mins Cook: 10 Mins
Beans are delicious, filling and nutritious. Try this quick and satisfying soup that has a little bit of zip but tons of flavor. Serve with cornbread and a selection of fresh raw vegetables with your favorite salad dressing for dipping.

Zippy Bean and Bean Soup


  • 1 can (14.75-oz.) beef broth
  • 1 can (15.5-oz.) black beans, rinsed and drained
  • 1 can (15.5-oz.) kidney beans, rinsed and drained
  • 1 can (10.75-oz.) condensed tomato soup
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/2 cup chopped green onion
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded pepper Jack cheese


COMBINE broth, black beans, kidney beans, soup, chiles, onion, Worcestershire sauce and cayenne pepper in medium saucepan. Bring to a boil; reduce heat to low. Cook for 10 minutes. Add salt and ground black pepper to taste. Serve topped with pepper Jack cheese.
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