Easy Vegetable Soup

2 cans (14 1/2 ounces each) Chicken Broth
3 cups Tomato Juice
1 teaspoon dried oregano leaves or Italian seasoning, crushed
1/2 teaspoon garlic powder or 4 cloves garlic, minced
1/2 teaspoon pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
1 can (about 15 ounces) kidney beans or 1 can (about 16 ounces) white kidney (cannellini) beans, rinsed and drained

In large saucepan mix broth, tomato juice, oregano, garlic powder, pepper and vegetables. Over medium-high heat, heat to a boil. Cover and cook 10 minutes or until vegetables are tender. Add beans and heat through. Serves 8.

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