Harvest Bowl Soup
|Olive oil||1 Tablespoon|
|Chopped onions||2 Cup (32 tbs)|
|Thinly sliced carrots||1 1⁄2 Cup (24 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Dried italian seasoning||2 Teaspoon, crushed|
|Canned ready to serve chicken broth/4 cans of 10 1/2 ounces each campbell's ready to serve low sodium chicken broth||43 1⁄2 Ounce (3 Cans, 14 1/2 Ounce Each, Swanson Clear)|
|V8 vegetable juice/No salt added v8 vegetable juice||3 Cup (48 tbs)|
|Green beans||1⁄4 Pound, cut into pieces|
|Canned red kidney beans/Canned white kidney beans||32 Ounce, drained (2 Cans, 16 Ounce Each)|
|Chopped zucchini/Coarsely chopped yellow squash||2 Cup (32 tbs)|
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, stirring often.
Stir in remaining ingredients, except kidney beans and zucchini.
Heat to boiling; reduce heat to low.
Cover; simmer 30 minutes.
Stir in kidney beans and zucchini.
Cover; simmer 5 minutes or until zucchini is tender.
Discard bay leaf.