Southwestern Vegetarian Tomato Bean Soup

On days when time is short, but the need for a heartwarming soup is long, this kicked-up, two-bean soup is the answer. You can make it in just 30 minutes, so this soup is ready when you are.

At a glance

Prep

10 min.

Total

30 min.

Serves

Servings: 1 1/2 cups each

Cook: 20 min.

Made With

Swanson® Vegetable Broth

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What You'll Need

1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 14.5 ounces) diced tomatoes, undrained
1 can (about 15 ounces) black or kidney beans, rinsed and drained
1 can (about 15 ounces) pinto beans, rinsed and drained

How to Make It

1
Heat the oil in a 4-quart saucepan over medium heat. Add the onion, pepper, chili powder, cumin and garlic powder. Cook and stir until the vegetables are tender.
2
Add the broth and tomatoes. Heat to a boil. Reduce the heat to low and cook for 5 minutes.
3
Add the beans and cook for 5 minutes or until the mixture is hot and bubbling.

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Recipe Nutritional Information

Made With	Swanson® Certified Organic Vegetable Broth	Swanson® Vegetable Broth
Calories	296	296
Total Fat	5g	5g
Saturated Fat	1g	1g
Cholesterol	0mg	0mg
Sodium	395mg	565mg
Total Carbohydrate	51g	51g
Dietary Fiber	16g	16g
Protein	16g	16g
Vitamin A	27%DV	27%DV
Vitamin C	42%DV	42%DV
Calcium	10%DV	10%DV
Iron	24%DV	24%DV