Beefy Black Bean Soup
Bakery Cornbread
Ingredients
- 1 lb ground beef
- 3 (15.5-oz) cans black beans, drained and rinsed
- 2 (16-oz) jars salsa
- 1 (32-oz) carton chicken broth
- 1 (8-oz) carton sour cream
- ¼ cup chopped fresh cilantro
Instructions
- Cook beef in a Dutch oven over medium heat, stirring until browned and crumbly. Drain and return to pot.
- Add beans, salsa, and broth; bring to a boil, reduce heat, and simmer 10 minutes.
- Mash beans with a potato masher to reach desired consistency. Divide among 6 bowls; top each serving with sour cream and cilantro.
Side Dish Ingredients
- 1 (16-oz) pkg bakery cornbread
Side Dish Instructions
- Warm cornbread, if desired, and serve with soup.
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