1 tb Olive oil
2 c  Chopped onion
1 1/2 c  Thinly sliced carrots
1 c  Thinly sliced celery
4 md Minced cloves garlic
2 ts Dried Italian crushed
Seasoning
3 cn (14.5-oz) Swanson Natural
Goodness 1/3 less salt
Chicken broth
3 c  V8 vegetable juice or no
Salt added V8 vegetable
Juice
1/4 lb Green beans cut into
Pieces
1    Bay leaf
1/8 ts Pepper
2 cn (16-oz each) red/white
Kidney beans rinsed and
Drained
2 c  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.