2 (16 oz.) cans canned tomatoes
1 (15 1/2 oz.) kidney beans
1 (15 1/2 oz.) can garbonzo beans
1 (15 1/2 oz.) great northern beans
3 med. onions
2 med. green peppers
2 stalks celery
1 med. zucchini
1/2 c. water
2 tsp. chili powder
1 1/2 tsp. basil
1/4 tbsp. pepper
2 cloves garlic
1 bay leaf

Chop vegetables. Combine all ingredients in 4 quart crock pot. Bring to a boil, reduce heat and simmer 1 hour or longer. Serve with tossed salad and bread and enjoy!