Bean, Pasta and Roasted Pepper Soup Recipe -
Bean, Pasta and Roasted Pepper Soup Recipe
  • READY IN 40 mins

Bean, Pasta and Roasted Pepper Soup

Recipe by  

"A colorful combination of ingredients including carrots, celery, onion, parsley and garlic are sauteed together and then simmered with black beans, diced tomatoes, pasta and Swanson® Chicken Broth to make a satisfying soup. "

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Heat oil in saucepot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add broth, beans, tomatoes and pasta. Heat to a boil. Cover and cook 15 minutes or until pasta is done.
  2. Add peppers and vinegar. Heat through.
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Reviews More Reviews

Jan 11, 2010

In fairness to Campbell's Kitchen, as this recipe's first reviewer I'm rating it four stars even though as written I feel it only deserves three. Reviews and star ratings are subjective and difficult to attribute, and I don't want to discourage anyone from trying this by starting it out with a mere three stars. The soup, in my opinion is ho-hum, not much flavor or at least complexity of flavor going on. To me it tasted like stewed tomato juice with some stuff in it (tho' the roasted peppers are definitely a nice touch) ...until I added fresh mushrooms, cooked chicken breast meat and 1-1/2 tablespoons of Penzey's Taco Seasoning! Now we had something, and now it was a solid 4-star soup! I was tempted not to add the vinegar at the end, but did and found it definitely heightened the flavors, toned down the tomato, and gave it a little zip. It was kind of funny that with hubs' first mouthful he remarked that there was "a flavor in here that I really like," and he could only be referring to the taco seasoning! And then HE declared it five stars! Great base recipe with plenty of potential for creativity!

Dec 15, 2011

Excellent chunkier soup that has lots of flavor. I find it's better the next day.


5 Ratings

Mar 02, 2013

this was easy. I didn't have red wine vinegar so used some red wine and some white wine vinegar. about 2 Tablespoons of each. I only used 30 ounces of the broth and that was way too much. Needs another can of beans or more pasta to make a meal. It was very good, I will make it again for sure.

Sep 24, 2013

This turned out great! I followed the advice of another reviewer and added mushrooms and taco seasoning.

Nov 10, 2012

I made this recipe not knowing what to expect. It seemed too easy. It was easy and delicious also. I liked that I had all the ingredients on hand. The vinegar really added a nice and interesting flavor. I made it two days ago thinking I would have it for several days but then my son tried it and and loved it too. I am making another batch already. Will definitely make again and again.


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  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 860 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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