Hearty Vegetable Soup
|Canned tomatoes||32 Ounce, un-drained & cut up (2 Cans, 16 Ounce Each)|
|Canned red kidney beans||15 1⁄2 Ounce, undrained (1 Can)|
|Canned great northern beans||15 Ounce, undrained (1 Can)|
|Canned garbanzo beans||15 Ounce, undrained (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Onions||3 Medium, chopped to make 1 1/2 cups|
|Green peppers||2 Medium, chopped to make 1 1/2 cups|
|Celery stalks||2 , sliced to make 1 cup|
|Zucchini||1 Medium, halved lengthwise & sliced|
|Garlic||2 Clove (10 gm), minced|
|Chili powder||2 Teaspoon|
|Crushed dried basil||1 1⁄2 Teaspoon|
1) Take a 4 quart Dutch oven and combine together the beans, tomatoes, water and all the remaining vegetables in it.
2) Add seasonings and bring the mixture to a boil.
3) Reduce heat and cover. Simmer for about 1 hour or until vegetables become tender.
4) Spoon out the soup in individual bowls and serve immediately.