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Directions for: Winter Vegetable Bean Soup


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, diced

1 bay leaf

6 cup CAMPBELL'S® Ready to Use Organic Vegetable Broth

1 can (540 mL) white kidney beans (cannellini), rinsed and drained

½ tsp crushed red pepper flakes


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.

4. View more quick and easy Campbell's recipes.

See more: Main, Dinner, Vegetables, Comfort Food, Soup, Potatoes, Beans, Winter