Winter Vegetable Bean Soup
- prep time 15 min
- total time 45 min
- serves 10
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.