Ingredients

• 2 cups 13 Bean Soup Mix
• 4 cups Vegetable Broth
• 2 cups Water
• 1 tsp Salt
• 1 cup Onion, chopped
• 1 Tbsp Olive Oil
• 1 Green Bell Pepper, chopped
• 1 medium-sized Yellow Squash, chopped
• 4 cloves Garlic, minced
• 1 Tbsp Chili Powder
• 2 tsp Ground Cumin
• 1 tsp Garlic Granules or powder
• Two 14 oz cans Crushed Tomatoes

Instructions

1. Rinse soup mix and combine with broth, water and salt in a large soup pot. Bring to a boil, then reduce heat and simmer for 90 minutes, or until beans are soft.
2. In a skillet, saute onion in oil over medium heat. When onions are golden, add pepper and squash and cook until soft. Add garlic and spices and cook until fragrant, about 1 minute. Season to taste with salt.
3. Add vegetables and crushed tomatoes to the pot of beans, adding more water if needed. Simmer 30 minutes and add salt to taste.