Total Calories: 858
In a 3-quart saucepan over medium-high heat, saute onion and garlic in butter or margarine until golden brown. Add flour. Cook and stir over medium heat for 1 to 2 minutes. Add broth. Stirring, bring to a boil and boil until thickened.
Add tomatoes with juice, kidney beans with liquid, chicken, sugar, salt and pepper. Bring to a boil reduce heat to low, cover and simmer for 15 minutes. Add zucchini and yellow squash. Cook 15 minutes longer or until squash is tender.
Ladle into soup bowls and serve with corn bread or biscuits.
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