Chili Vegetable Soup

• 2 (14 1/2 ounce) cans chicken broth
• 2 (14 1/2 ounce) cans stewed tomatoes
• 2 (15 ounce) cans tomato sauce
• 1 large onion, chopped
• 2 -3 stalks celery, chopped
• 2 cloves garlic, minced
• 1 (1 1/4 ounce) package taco seasoning
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 (15 1/2 ounce) can spicy chili beans, in sauce,undrained
• 2 medium zucchini, halved lengthwise and sliced
• 2 medium yellow squash, halved lengthwise and sliced

1. In a large pot, add the broth, tomatoes, tomato sauce, onion, celery, garlic, taco seasoning, thyme, and bay leaf.
2. Bring to a boil; lower heat; simmer uncovered for 30 minutes, stir occasionally.
3. Add in the beans, zucchini, and squash; let simmer 10-15 more minutes or until vegetables are tender.
4. Season with salt and pepper to taste.

chicken broth, tomatoes, tomato sauce, onion, celery, garlic, taco seasoning, thyme, bay leaf, chili beans, zucchini, yellow squash

Taken from www.food.com/recipe/chili-vegetable-soup-77937 (may not work)