Ingredients
- 3 onions
- 2 green peppers
- 2 garlic (cloves)
- 1 zucchini
- 1 bay leaf
- 32 oz tomatoes (canned)
- 15 oz kidney beans (red)
- 15 oz great northern beans (canned)
- 15 oz garbanzo beans
- 1/2 c water
- 2 t basil (dried)
- 1/4 t pepper
- 2 slices celery stalks
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.