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  Harvest Bowl Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 404
Ingredients:
1 tbsp Olive oil
2 cup Chopped onion
1 1/2 cup Thinly sliced carrots
1 cup Thinly sliced celery
4 medium Minced cloves garlic
2 tsp Dried Italian crushed
Seasoning
3 can (14.5-oz) Swanson Natural
Goodness 1/3 less salt
Chicken broth
3 cup V8 vegetable juice or no
Salt added V8 vegetable
Juice
1/4 lb Green beans cut into
Pieces
1 Bay leaf
1/8 tsp Pepper
2 can (16-oz each) red/white
Kidney beans rinsed and
Drained
2 cup Coarsely chopped yellow
Squash
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.
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