Chili (Meatless) Vegetable Soup

• 1 can (16 Oz. Size) Low Sodium Chicken Broth
• 2 cans (15 Oz. Size) Diced Tomatoes
• 2 cans (15 Oz. Size) Tomato Sauce (Your Favorite Type)
• 1 whole Large White Onion, Chopped Finely
• 2 stalks Celery Chopped Finely
• 1 package 1.5 Ounce Packet, Taco Seasoning Mix
• 2 whole Zucchini, Peeled And Diced
• 2 whole Yellow Squash, Peeled And Diced
• 1 can (16 Oz. Size) Kidney Beans, Drained

1. In a Dutch oven (or another large pot with a lid) add chicken broth, diced tomatoes, tomato sauce, onion, celery and taco seasoning. Stir these ingredients well, and on high heat bring to a boil. Stir and reduce heat to low and add zucchini, yellow squash, and drained kidney beans. Put the lid on. Cook on low for 35 minutes, stirring often. Serve with bread, crackers or biscuits.

chicken broth, tomatoes, tomato sauce, white onion, stalks celery, packet, zucchini, kidney beans

Taken from tastykitchen.com/recipes/soups/chili-meatless-vegetable-soup/ (may not work)