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Source: Campbell's Recipes
Tagged With: 4 servings (1 1/2 cups each)
Southwestern Vegetarian Tomato Bean Soup
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.
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Serves: 4 servings (1 1/2 cups each)
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 tablespoon Vegetable Oil
1 large onion, chopped (about 1 cup)
1 large green 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 (Regular or Certified Organic)
1 can (about 14.5 ounces) diced tomatoes, undrained
1 can (about 15 ounces) black or kidney beans, rinsed and drained
1 can (about 15 ounces) pinto beans, rinsed and drained




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.
Add the broth and tomatoes. Heat to a boil. Reduce the heat to low and cook for 5 minutes.
Add the beans and cook for 5 minutes or until the mixture is hot and bubbling.


Notes:
Nutritional Values per Serving using Swanson® Vegetable Broth: Calories 296, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 565mg, Total Carbohydrate 51g, Dietary Fiber 16g, Protein 16g, Vitamin A 27%DV, Vitamin C 42%DV, Calcium 10%DV, Iron 24%DV

Nutritional Values per Serving using Swanson® Certified Organic Vegetable Broth: Calories 296, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 395mg, Total Carbohydrate 51g, Dietary Fiber 16g, Protein 16g, Vitamin A 27%DV, Vitamin C 42%DV, Calcium 10%DV, Iron 24%DV


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