Hearty Vegetable Soup

15 oz Can red kidney beans

32 oz Canned tomatoes, cut up

15 oz Canned great northern beans

15 oz Garbanzo beans

1/2 c Water

3 ea Onions, medium, chopped

2 ea Green peppers, med. chopped

2 ea Celery stalks, sliced

1 ea Zucchini, halved length,slic

2 ea Cloves garlic, minced

2 t Dried basil, crushed

1/4 t Pepper

1 ea Bay leaf

Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal: 180 per serving; 1/4g fat.