Soup Recipes - Hearty Vegetable Soup

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 all 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 the vegetables are tender.

Cal: 180 per serving; 1/4g fat.