Two Season Squash Soup

• 3 cups beef broth
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can great northern beans, drained and rinsed
• 1 medium butternut squash, peeled seeded and cubed
• 2 medium zucchini, sliced
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried marjoram
• 12 teaspoon dried rosemary
• salt and pepper

1. Combine all ingredients except salt and pepper in slow cooker; cover and cook on high for 4-6 hours.
2. Season to taste with salt and pepper.

beef broth, tomatoes, great northern beans, butternut squash, zucchini, onion, garlic, worcestershire sauce, marjoram, rosemary, salt

Taken from www.food.com/recipe/two-season-squash-soup-467717 (may not work)