Chili Vegetable Soup

Ingredients

• 2 cans chicken broth (14 oz. each)
• 2 cans stewed tomatoes (14 oz. each)
• 2 cans tomato sauce (15 oz. each)
• 1 large onion, chopped
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• 2 stalks celery, chopped
• 1 package taco seasoning mix
• 1 can spicy chili beans in sauce, undrained
• 2 medium zucchini, halved lengthwise and sliced
• 2 medium yellow squash, halved lengthwise and sliced

Directions

In 5 qt. Dutch oven, combine broth, tomato sauce, onion, celery, and seasoning mix. Bring to a boil; reduce heat and simmer, uncovered, 30 minutes, stirring occasionally. Add beans, zucchini and squash; simmer 10 minutes longer or until vegetables are tender.

By Robin from Washington, IA