Italian Vegetable & Bean Soup

Campbell's Italian Vegetable & Bean Soup Recipe

This soup uses convenience products like chicken broth, vegetable juice, canned beans and frozen vegetables to make a surprisingly satisfying soup in just 30 minutes.

At a glance


10 min.


30 min.



Servings: about 1 1/2 cups per serving

Cook: 20 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • V8® 100% Vegetable Juice

    V8® 100% Vegetable Juice

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
3 cups V8® 100% Vegetable Juice
1 bag (16 ounces) frozen Italian-style vegetable combination
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 can (about 15 ounces) red kidney beans or white kidney beans (cannellini), rinsed and drained

How to Make It

  • 1

    Heat the broth, vegetable juice, vegetables, garlic powder, oregano and black pepper in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender, stirring occasionally.

  • 2

    Stir the beans in the saucepan and cook until the mixture is hot and bubbling.

Full Screen View

  • Dietary Exchange: 1/2 Starch, 1 Vegetable, 1/2 Lean Meat
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes