Categories: Soups/stews, Vegetables 
      Yield: 10 servings 
  
     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 ts Dried basil, crushed              1/4 ts 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.