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.