2 large carrots, diced

2 celery ribs, diced

1 medium sweet onion, diced

1-8 oz of fresh Shiitake mushrooms (or your favorite kind)

1 large zucchini, chopped (1 1/2 cups)

1 large yellow squash, chopped (1 cup)

1 T Chili powder

1 tsp dried basil

1 tsp seasoned pepper

1 (16 oz) tomato sauce

3-4  cups of veggie broth (or 1 cup homemade bone broth)

1 can of diced tomatoes, undrained

4 cans of beans –(choose from black, Pinto, Kidney or Great Northern-drained and rinsed, I make an equal amount of dried homemade beans and store in freezer and use when needed)

1. Sauté first 3 ingredients in  the instant pot for 10 minutes. Add mushrooms, zucchini, squash;sauté 3 more minutes. Add chili powder, basil, pepper, and sauté 5 more minutes.
2. Stir together tomato sauce, vegetable broth/bone broth, diced tomatoes, beans and add carrot mixture. Cover and cook on Bean/Chili setting for 30 minutes. 

NOTE: Cool leftovers and freeze in plastic containers. You may freeze for 2 months. 

When I have a lot of squash in the summer. I will cook the first 9 ingredients and then freeze as a soup starter. I will pull it out later and add the remainder of the ingredients and finish cooking. This is a great way to prepare food ahead of time. 

Enjoy!