| | Directions | | In a large stockpot, sauté chopped onion in canola oil. Add tomatoes, zucchini, yellow squash, chicken broth, water and seasonings. Simmer for one hour. Add the can of chickpeas (drained) for the last 15 minutes to simmer. Makes 6 servings. |
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| Ingredients | | - |  | 1 onion (small) |
| - | | 1 tablespoon canola oil |
| - | | 1 can diced tomatoes with juice |
| - | | 1 can diced Italian tomatoes with juice |
| - | | 1 zucchini, chopped |
| - | | 1 yellow squash, chopped |
| - | | 1 can chicken broth |
| - | | 1 cup water |
| - | | 2 tablespoons Italian seasoning |
| - | | 1 can chopped green chilies (small can) |
| - | | 1 tablespoon red wine vinegar |
| - | | 1 can chickpeas, drained |
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