Southwestern Vegetarian Tomato Bean Soup

Campbell's Southwestern Vegetarian Tomato Bean Soup Recipe

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

4

Servings: 1 1/2 cups each

Cook: 20 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1 large green bell 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 or Swanson® Certified Organic Vegetable Broth
1 can (about 14.5 ounces) canned diced tomatoes, undrained
1 can (about 15 ounces) canned black beans or kidney beans, rinsed and drained
1 can (about 15 ounces) canned 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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RID#50298

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