This warm and cosy soup is packed with a slew of delicious, crisp winter vegetables.
Courtesy of CookWithCampbells.ca™
Heat carrots, potatoes, rutabaga, leeks, celery, bay leaf and broth to a boil in 6 qt (5.7 L) saucepot over medium-high heat.
Reduce heat to low. Simmer, covered, for 15 minutes or until the vegetables are tender-crisp.
Stir in beans and pepper flakes. Heat mixture through. Remove bay leaf before serving.
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