2 (16 oz.) cans tomatoes, cut up
1 (15 oz.) can northern beans
1 (15 oz.) can garbanzo beans
2 med. green peppers, chopped
2 stalks celery, sliced
1 med. zucchini, halved lengthwise & sliced
2 cloves garlic, minced
1 1/2 tsp. dried basil, crushed
1 (15 1/2 oz.) can red kidney beans
2 med. onions, chopped
1/2 c. water
1 bay leaf
1/4 tsp. pepper
1/2 tsp. chili powder

In a 4 quart Dutch oven combine undrained tomatoes, undrained beans, onions, green pepper, celery, zucchini, water, garlic, chili powder, basil, pepper and bay leaf. Bring to a boiling. Reduce heat; cover and simmer about 1 hour or until vegetables are tender. Serves 10.