Title: Hearty Vegetable Soup
Categories: Soups/stews, Vegetables
Yield: 10 servings

15 oz Can red kidney beans 32 oz Canned tomatoes, cut up
15 oz Canned great northern beans 15 oz Garbanzo beans
1/2 c Water 3 ea Onions, medium, chopped
2 ea Green peppers, med. chopped 2 ea Celery stalks, sliced
1 ea Zucchini, halved length,slic 2 ea Cloves garlic, minced
2 ts Dried basil, crushed 1/4 ts Pepper
1 ea Bay leaf

Combine the undrained tomatoes, undrained beans, water, and remaining
vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce
the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal:
180 per serving; 1/4g fat.

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