Recipe - Harvest Bowl Soup

1 tablespoon Olive oil
2 cup Chopped onion
1 One half cup Thinly cut or sliced up carrots
1 cup Thinly cut or sliced up celery
4 md Minced cloves garlic
2 teaspoon Dried Italian crushed
Seasoning
3 cn (14.5oz) Swanson Natural
Goodness 1/3 less salt
Chicken broth
3 cup V8 vegetable juice or no
Salt added V8 vegetable
Juice
One fourth pound Green beans cut into
Pieces
1 Bay leaf
1/8 teaspoon Pepper
2 cn (16oz each) red/white
Kidney beans rinsed and
Drained
2 cup Coarsely chopped yellow
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini