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HEARTY VEGETABLE SOUP
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 cup water
3 onions, chopped
2 green peppers, chopped
2 celery stalks, sliced
1 zucchini, halved lengthwise, sliced
2 cloves garlic, minced
2 tsp dried basil, crushed
1/4 tsp pepper
1 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
vegetables. are tender.
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Vegetable 12