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 onions, medium sized, chopped
2 medium green peppers, chopped
2 stalks celery, sliced
1 med. zucchini, halved and sliced
2 cloves garlic, minced
2 tsp. chili powder
1 1/2 tsp. dried basil
1/4 tsp. pepper
1 bay leaf

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