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

In a 4 quart pot, combine undrained tomatoes, undrained beans, remaining ingredients except peanuts. Bring to a boil. Reduce heat. Cover and simmer 1 hour. Add peanuts to each individual serving. Makes 10 servings. Can be frozen. Can be made in crock pot - cook on low.