Vegetable Bean Soup - cooking recipe

Ingredients

3 c. water
1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 1/2 oz.) can black beans, rinsed and drained
1 (14 1/2 oz.) can stewed tomatoes
1 (16 oz.) can corn
1 c. sliced carrots
1 c. chopped onion
2 chicken bouillon cubes
2 cloves garlic, minced

Preparation

In a 4-quart Dutch oven, combine water, kidney beans, black beans, undrained tomatoes, corn, carrot, onion, bouillon cubes and garlic.
Bring to boiling, reduce heat and simmer for 15 minutes.