Easy Vegetable Soup

4 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“Reach for Swanson® Beef Broth to make this comforting and delicious soup packed with carrots, green beans, and potatoes, and seasoned with onion, garlic and thyme.” - by Campbell's Kitchen

Ingredients

1 teaspoon vegetable oil
1/4 cup chopped onion
1 clove garlic, minced
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme leaves, crushed
3 1/2 (14 ounce) cans Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
2 medium carrots, sliced
1 medium potato , cut into 1-inch pieces
1 cup fresh or frozen cut green beans

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Directions

Heat the oil in a 3-quart saucepan over medium-high heat. Add the onion, garlic, parsley and thyme and cook until the onion is tender-crisp.
Add the carrots, potato and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.

Nutrition

Amount Per Serving (4 total)

Calories
100 cal
5%

Fat
1.3 g
2%

Carbs
17 g
5%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

Jackie C

Sep. 26, 2011

"Very good and quick. I doctored it up a little bit, added fresh mushrooms, some extra potatoes, carrots, green beans and used baby carrots and added a bit extra broth and spices, still the basic soup..." See more though and a good quick veggie soup. Great to add almost any veggie or beef that you may have left over."