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!!