Harvest Bowl Soup

Ingredients:

1 Tbsp. olive oil

1 1/2 c. sliced carrot(s)

2 tsp. Italian seasoning

1 c. cut beans

1/8 tsp. pepper

2 c. chopped zucchini

2 cups chopped onion

1 c. sliced celery

1 tsp. garlic powder

5 c. chicken broth

3 c. vegetable juice

1 bay leaf

2 (16 oz.) can drained kidney beans

Directions:

Place oil in 6 quart pan over medium heat. Cook onions, carrots, celery with the garlic and Italian seasoning until vegetables are tender. Stir in remaining ingredients, except kidney beans and zucchini. Heat to boiling. Reduce heat to low; simmer 30 minutes. Add rinsed kidney beans and zucchini; cook 5 minutes or more until zucchini is tender. Remove bay leaf.

Yield: 15 cups
Serving Size: 1/2 cup soup providers 1/4 cup vegetable for a 3-5 year old at lunch/supper.
Credit: Providers Voice, July 1992