Ingredients:
2 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans stewed tomatoes
2 (15 ounce) cans tomato sauce
1 large onions, chopped
2 -3 stalks celery, chopped
2 cloves garlic, minced
1 (1 1/4 ounce) packages taco seasoning
1 teaspoon dried thyme
1 bay leaves
1 (15 1/2 ounce) cans spicy chili beans, in sauce,undrained
2 medium zucchini, halved lengthwise and sliced
2 medium yellow squash, halved lengthwise and sliced
Directions:
In a large pot, add the broth, tomatoes, tomato sauce, onion, celery, garlic, taco seasoning, thyme, and bay leaf.
Bring to a boil; lower heat; simmer uncovered for 30 minutes, stir occasionally.
Add in the beans, zucchini, and squash; let simmer 10-15 more minutes or until vegetables are tender.
Season with salt and pepper to taste.
Servings: 10
Time preparation: 15 min.
Time total: 60 min.