2 (16 oz.) cans tomatoes, cut up
1 (15 oz.) can red kidney beans
1 (15 oz.) can northern beans
1 (15 oz.) can garbanzo beans
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. yellow summer squash or zucchini, halved lengthwise and sliced (1 c.)
1/2 c. water or vegetable juice
2 cloves garlic
2 tsp. chili powder
1 1/2 tsp. dried basil, crushed
1/4 tsp. pepper

In 4 quart Dutch oven combine undrained tomatoes, beans, onions, green pepper, celery, squash, water, garlic, etc. Bring to boil. Reduce heat; cover and simmer about 1 hour or until vegetables are tender.