4 c. water
1 medium yellow onion
2 tbsp. olive oil
1 (28 oz.) can Italian style crushed tomatoes
4 (1 c. size) vegetable bouillon cubes
2 cans (15 1/2 oz.) white kidney beans
3 c. frozen peas
2 c. frozen cut beans

In a large saucepan, sauté onions in olive oil until tender. Add water, crushed tomatoes, bouillon cubes, peas and beans. Bring to a boil, then reduce heat to medium and let simmer for 5 minutes. Add beans and cook for 1 minute more or until heated through. Serve immediately.

Makes 10 to 12 servings.