Vegetable Bean Soup

Name: Vegetable Bean Soup
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4-6 serving(s)
Ingredients: 14 1/2 ounces diced tomatoes; 29 ounces chicken broth; 1 vegetable bouillon cube; 1 medium onion, finely chopped; 1 (15 1/2 ounce) can kidney beans, drained; 1 red bell pepper, finely chopped; 2 carrots, finely chopped; 2 celery ribs, finely chopped; 2 summer squash, quartered lengthwise and chopped; 1 (7 ounce) can sliced mushrooms, drained; 1 tablespoon minced garlic; 1 tablespoon olive oil; 2 tablespoons butter; 1/4 teaspoon kosher salt; 1 teaspoon black pepper; 1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)

(7)

Recipe by wicked cook 46

Have not tried this yet. The recipe says two summer squash I am not sure just how much this would be since they do vary in size so it was suggested to me that around 1 - 2 cups should be Ok and since most veggie soups are so easily mixed around with how many veggies are added. I would leave this up to a persons individual tastes