Harvest bowl soup

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2 cups Chopped onion
1½ cup Thinly sliced carrots
1 cup Thinly sliced celery
4 mediums Minced cloves garlic
2 teaspoons Dried Italian crushed
Seasoning
3 cans (14.5-oz) Swanson Natural
Goodness 1/3 less salt
Chicken broth
3 cups V8 vegetable juice or no
Salt added V8 vegetable
Juice
¼ pounds Green beans cut into
Pieces
1 Bay leaf
⅛ teaspoon Pepper
2 cans (16-oz each) red/white
Kidney beans rinsed and
Drained
2 cups Coarsely chopped yellow
Squash

Directions

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.

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