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Source: Swanson's Simply Delicious Cookbook

Italian Vegetable Soup
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Serves: 8
Prep Time: 5 minutes
Cook Time: 15 minutes
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2 cans (14 ounces each) Swanson® Chicken Broth
3 cups V8® 100 0/0 Vegetable Juice*
1 bag (16 ounces) frozen frozen vegetables
4 cloves garlic, minced or 1/2 tsp. garlic powder
1 tsp. Italian seasoning, crushed or 1 tsp. oregano leaves
1/4 tsp. Pepper
1 can (about 16 ounces) red kidney beans or 1 can white kidney beans, rinsed and drained

In large saucepan mix chicken broth, vegetable juice, vegetables, garlic, oregano and pepper. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 10 min. or until vegetables are tender, stirring occasionally.

Add beans. Heat through.

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