6-8cupswaterdivided; you can substitute 2-4 cups water with vegetable broth
15oz cantomato sauce
6oz cantomato paste
15oz canwhite beanslow sodium
2largepotatoescoarsely chopped
1.5largeyellow squashcoarsely chopped
2tablespoonlemon juicefresh squeezed
1tsp ground pepper
Instructions
In large skillet, saute garlic and onion in vegetable broth over medium heat for about 5 minutes. Add carrots, crushed tomatoes and bell pepper and give it a quick stir until well-combined. Add onion and garlic powders and 2 cups of water and stir thoroughly allowing to simmer for 5 to 8 minutes, until almost fork-tender.
Meanwhile, in large pot, add tomato sauce, tomato paste and 2 more cups of water while cooking over medium heat. Add white beans, yellow squash, potato, lemon juice and pepper and give it a whirl. Bring to boil, then reduce heat to medium.
Add vegetables and spices from skillet to tomato mixture. Combine and cook over medium heat for 20 minutes or so until all vegetables are fork-tender. Garnish with your favorite toppings and serve immediately.
Notes
As I was chopping up my vegetables for this recipe, I couldn't help but think that working with my hands in the kitchen was similar to working with my hands in the garden!