2 (16 oz.) cans tomatoes, cut up
1 (15 oz.) can red kidney beans
1 (15 oz.) can Northern beans
1 (15 oz.) can garbanzo beans
3 med. onions (1 1/2 c.)
Green pepper (1 1/2 c.)
2 stalks celery (1 c.)
1 med. summer squash OR
1 zucchini, sliced (1 c.)
1/2 c. water
2 cloves garlic, minced
1/2 tsp. chili powder
1 1/2 tsp. dried basil
1/4 tsp. pepper
1 bay leaf

I use chick peas.

Simmer for 1 hour. After hour of simmering, add 1 cup of peanuts or cashews and just heat through.

In 4-quart Dutch oven or large stewing pot, combine undrained tomatoes, undrained beans, onions, green pepper, celery, squash, water, garlic, chili powder, basil, pepper, and bay leaf. Bring to a boil; reduce heat. Cover and simmer about 1 hour or until tender. This soup freezes nicely.