Hearty Vegetable Soup

  • Prep Time: 0 mins
  • Total Time: 1 hrs
  • Servings: 10
  • Ingredients

  • 1 (15ounce) cans red kidney beans
  • 1 (32ounce) cans canned tomatoes, cut up
  • 1 (15ounce) cans great northern beans
  • 1 (15ounce) cans garbanzo beans
  • 1/2 cupwater
  • 3mediumonions, chopped
  • 2mediumgreen peppers, chopped
  • 2stalkscelery, sliced
  • 1zucchini, halved length,sliced
  • 2clovesgarlic, minced
  • 2teaspoonsdried basil, crushed
  • 1/4 teaspoonpepper
  • 1bay leaf
  • Directions

  • 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.
  • Reviews

  • “I had really high hopes for this soup but it just didn’t work for us. The only thing that I did differently was to use a grated zucchini that was frozen from this Summer’s garden. We salted it and it made it a bit better but still… Thanks for posting! Made for My 3 Chefs ’08.”

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