3 cloves garlic, minced
1 tbsp. olive or cooking oil
2 (14 1/2 oz.) cans Italian style stewed tomatoes with seasonings, cut up, undrained
1 c. water
1 (6 oz.) can tomato paste
1 tbsp. chili powder
1 tbsp. Dijon style mustard
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
1/2 tsp. pepper
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can great northern beans, drained
1 (15 oz.) can garbanzo beans, drained
1 c. chopped carrots
1 c. fresh or frozen whole kernel corn
1 c. chopped zucchini

In Dutch oven cook garlic in hot oil for 30 seconds. Stir in undrained tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, cumin and pepper. Add the 3 cans of beans and chopped carrots; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or longer.

Stir in corn and chopped zucchini. Simmer, covered, for at least 20 minutes (until vegetables are cooked). May add hot pepper sauce to taste. Spoon into serving bowls. May top with Parmesan cheese, cheddar cheese or fresh green chili pepper. Makes 6 servings.