Chili Vegetable Soup

The original recipe for this soup came from Pampered Chef.
it’s a tasty lunch.

Chili Vegetable Soup

15 ounces ranch-style beans
14 1/2 ounces canned tomato wedges
1 tablespoon taco seasoning mix
1 cup celery
2 tablespoons onion
1 1/2 cups yellow squash
14 ounces fat-free chicken broth

combine all ingredients in a large saucepan. Bring to a boil and then simmer 10-15 minutes.
Yield: 3 servings= 210 Calories; 3g Fat (12.2% calories from fat); 14g Protein; 37g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1312mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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