Sunday, November 7, 2010

Cooking Sunday

Today I am making a quick and simple soup for dinner.  It is a recipe that was published in my local newspaper about 10 years ago.  I usually have the ingredients on hand so it is great for a last-minute dinner.

Southwestern Cheese Ravioli Soup
  • 2 large cartons chicken broth
  • 1 can whole kernel sweet corn, drained
  • 1 can black beans, drained and rinsed
  • 1/2 jar of your favorite salsa
  • 1 bag frozen cheese ravioli
  • chili powder, cumin, salt, pepper

In a large stockpot, combine the broth, corn, beans and salsa.  Bring to a boil.  Add the frozen cheese ravioli and simmer until the ravioli is done.  Adjust taste by adding salt, pepper, chili powder and cumin.  I usually serve this with garlic bread.  You can use vegetable broth in place of the chicken also.  Enjoy!!

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