Harvest Bowl Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 cups	125g / 4.4oz	Chopped onion
1 1/2 cups	165g / 5.8oz	Thinly sliced carrots
1 cup	110g / 3.9oz	Thinly sliced celery
4 cups	372g / 13oz	Minced cloves garlic (medium)
2 teaspoons	10ml	Dried italian crushed
		Seasoning
3		Swanson natural - (14.5-oz)
		Goodness 1/3 less salt
		Chicken broth
3 cups	711ml	V8 vegetable juice or no
		Salt added v8 vegetable
		Juice
1/4 lb	113g / 4oz	Green beans cut into
1		Bay leaf
1/8 teaspoon	0.6ml	Pepper
2		Red/white - (16-oz each)
		Kidney beans rinsed and
		Drained
2 cups	292g / 10oz	Coarsely chopped yellow
		Squash

Recipe Instructions

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.

Source:
Daniel Faigin and Karen Davis Santa Monica, California, USA

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