Title: Hearty Vegetable Soup
Categories: Soup Vegetable
Yield: 10 Servings

15	oz	Can red kidney beans
15	oz	Canned great northern beans
1/2	c	Water
2		Green peppers, med. chopped
1		Zucchini, halved length,slic
2	ts	Dried basil, crushed
1		Bay leaf
32	oz	Canned tomatoes, cut up
15	oz	Garbanzo beans
3		Onions, medium, chopped
2		Celery stalks, sliced
2		Cloves garlic, minced
1/4	ts	Pepper

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.

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