Savory Tuscan Vegetable Soup

I got this recipe off of Campbell's Kitchen. It took about 30 minutes to make, and I used a mix of carrots, green beans, corn and peas instead of the cauliflower/broccoli mix the recipe suggests.

What You'll Need:
4 cups Swanson® Natural Goodness® Chicken Broth
3 cups Campbell's® Tomato Juice
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1 teaspoon dried oregano leaves or Italian seasoning, crushed
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
1 can (about 15 ounces) red kidney beans or white kidney beans (cannellini), rinsed and drained

Directions:
1. Heat the broth, tomato juice, garlic powder, oregano, black pepper and vegetables in a 3-quart saucepan over medium-high heat to a boil.
2. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Add the beans and cook until the mixture is hot and bubbling.