2 (16 oz.) cans tomatoes, cut up
1 (15 1/2 oz.) can red kidney beans
1 (15 oz.) can Great Northern beans
1 (15 oz.) can garbanzo beans
1/2 c. water
3 med. onions, chopped (1 1/2 c.)
2 med. green peppers, chopped (1 1/2 c.)
2 stalks celery, sliced (1 c.)
1 med. zucchini, halved lengthwise & sliced
2 cloves garlic minced
2 tsp. chili powder
1 1/2 tsp. dried basil, crushed
1/4 tsp. pepper
1 bay leaf

Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until the vegetables are tender.