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.
“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.”