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 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

Directions

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.

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