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
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 cook per the instructions.
Add vegetables and spices from skillet to tomato mixture. Combine and cook over medium heat until all vegetables are fork-tender. Garnish with your favorite toppings and serve immediately.