Title: Harvest Bowl Soup
Categories: Vegetable Soup
Yield: 6 Servings
| 1 | tb | Olive oil |
| 2 | c | Chopped onion |
| 1 1/2 | c | Thinly sliced carrots |
| 1 | c | Thinly sliced celery |
| 4 | md | Cloves garlic; minced |
| 2 | ts | Dried italian crushed seasoning |
| 3 | cn | (14.5-oz) swanson natural goodness 1/3 less salt chicken bro |
| 3 | c | V8 vegetable juice or no salt added V8 vegetable juice |
| 1/4 | lb | Green beans cut into pieces |
| 1 | | Bay leaf |
| 1/8 | ts | Pepper |
| 2 | cn | (16-oz each) red/white kidney beans rinsed and drained |
| 2 | c | Coarsely chopped yellow squash |
In 6 quart dutch oven over medium heat, in hot oil, cook
onions, carrots and celery with garlic and italian seasoning
until vegetables are tender. STir in remaining ingredients
except kidney beans and squash. Heat to boiling. Reduce heat to
very low; simmer 30 minutes. Add kidney beans and squash, cook
5 minutes more or until squash is tender. Remove bay leaf.