Winter Vegetable Bean Soup

A delicious, hearty vegetable soup that's easy to make using carrots, potatoes, rutabaga, leeks, celery & kidney beans.

Products you'll need:

CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth

CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth

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Ingredients

  • 2 medium carrots, diced
  • 3 medium potatoes, peeled and diced
  • 1 medium rutabaga, peeled and diced
  • 2 large leeks, white part only, sliced
  • 2 stalks celery, sliced
  • 1 bay leaf
  • 6 cups (1.5 L) CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth
  • 1 can white kidney beans (cannellini), rinsed and drained
  • 1/4 tsp (1 mL) red pepper flakes

Directions

  1. Heat carrots,potatoes,rutabaga,leeks,celery,bay leaf and broth to a boil in 6 qt (5.7 L) saucepot over medium-high heat.
  2. Reduce heat to low. Simmer,covered,for 15 minutes or until the vegetables are tender-crisp.
  3. Stir in beans and pepper flakes. Heat mixture through. Remove bay leaf before serving.

Ratings & Reviews

(4)
  • pauline r.

    September 1, 2016

    Review by pauline r.

    i just used carrots , beans ,celery ,bay leAF, BEEF BROTH ,RED PEPPER FLAKES

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  • Joyce O.

    April 20, 2015

    Rating by Joyce

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  • Diane S.

    August 12, 2012

    Rating by Diane

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  • Sylviane H.

    November 14, 2010

    Rating by Sylviane

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 110
Sodium 440 mg
Carbohydrate 22 g
Dietary Fibre 5 g
Protein 4 g
Calcium 4 %DV
  • One serving of vegetables
  • Good Source of fibre

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