Easy Tomato-Vegetable Soup

Campbell's Easy Tomato-Vegetable Soup Recipe

Save time and effort by using frozen vegetables, canned beans, chicken broth and tomato juice to make this satisfying soup that doesn't skimp of flavor.

At a glance


5 min.


30 min.



Servings: 1 1/4 cups each

Cook: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Campbell's®  Tomato Juice

    Campbell's® Tomato Juice

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What You'll Need

3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
3 cups Campbell's® Tomato Juice
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1 teaspoon dried oregano leaves, or Italian seasoning, crushed
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
1 can (about 15 ounces) red kidney beans or white kidney beans (cannellini), rinsed and drained

How to Make It

  • 1

    Stir the chicken broth, tomato juice, garlic, oregano, pepper and vegetables in a 3-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low.

  • 2

    Cover and cook for 10 minutes or until the vegetables are tender. Add the beans and heat through.

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