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.”