Harvest bowl soup

Yield: 1 servings

Measure 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
\N \N Seasoning
3 cans (14.5-oz) Swanson Natural
\N \N Goodness 1/3 less salt
\N \N Chicken broth
3 cups V8 vegetable juice or no
\N \N Salt added V8 vegetable
\N \N Juice
¼ pounds Green beans cut into
\N \N Pieces
1 \N Bay leaf
⅛ teaspoon Pepper
2 cans (16-oz each) red/white
\N \N Kidney beans rinsed and
\N \N Drained
2 cups Coarsely chopped yellow
\N \N 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.

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