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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 (14.75-ounce) can beef broth
1 (15.5-ounce) can black beans, rinsed and drained
1 (15.5-ounce) can kidney beans, rinsed and drained
1 (10.75-ounce) can condensed tomato soup
1 (4-ounce) can diced green chilies
1/2 cup chopped green onion
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
Shredded pepper Jack cheese for accompaniment

1. 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.

Makes 4 servings.