Hearty Vegetable Soup - cooking recipe

Ingredients

2 (16 oz.) cans crushed tomatoes
1 (15 oz.) can red kidney beans
1 (15 oz.) can Great Northern beans
1 (15 oz.) can garbanzo beans
1/2 c. water
3 medium onions, chopped
2 medium green peppers, chopped
2 stalks celery, sliced
2 medium zucchini, sliced
2 cloves garlic, minced
2 tsp. chili powder
1 1/2 tsp. dried basil, crushed
1/4 tsp. pepper
1 bay leaf

Preparation

Combine the undrained beans, water and remaining vegetables and seasonings in a 4-quart Dutch oven.
Bring to a boil.
Reduce heat.
Cover and simmer for about 1 hour or until vegetables are tender.