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

Prep

10 min.

Total

30 min.

Serves

8

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

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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.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Dietary Exchange: 1/2 Starch, 1 Vegetable, 1/2 Lean Meat
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RID#25253

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