3 cloves garlic
1 tsp. oil
1 (28 oz.) Italian tomatoes
1 c. water
1 (6 oz.) tomato paste
1/2 tbsp. chili powder
3 (15 oz.) cans beans (kidney, northern, navy, pinto, etc.)
1 tbsp. Dijon mustard
1 tsp. basil
1 tsp. oregano
1/2 tsp. cumin
1/2 tsp. pepper
1 c. chopped carrots
1 c. corn
1 c. zucchini (optional)
3/4 c. Parmesan (optional)

Saute oil and garlic in large pot. Add all ingredients except carrots, corn, zucchini, Parmesan and bring to a boil, then simmer for 10 minutes. Add carrots, corn, zucchini and Parmesan and simmer for 10 minutes. (Note: it is best if these vegetables are pre-cooked).