Harvest Bowl Soup

Serves:

Ingredients:

1 tb Olive oil
juice
1/4 lb Green beans cut into
pieces
1 ea Bay leaf
1/8 ts Pepper
2 cn (16-oz each) red/white
kidney beans rinsed and
drained
2 c Coarsely chopped yellow
salt added V8 vegetable
3 c V8 vegetable juice or no
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 broth
squash

Method:

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.