Procedures:
| 1 | In 6 quart dutch oven over medium heat, in hot oil, cook onions, carrots and celery with garlic and italian seasoning until vegetables are tender. | | 2 | Stir in remaining ingredients except kidney beans and squash. | | 3 | Heat to boiling. | | 4 | Reduce heat to very low; simmer 30 minutes. | | 5 | Add kidney beans and squash, cook 5 minutes more or until squash is tender. | | 6 | Remove bay leaf. |
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