Hearty Vegetable Soup

• 15 ounces red kidney beans canned
• 32 ounces tomatoes canned ,cut up
• 15 ounces great northern beans canned
• 15 ounces chickpeas (garbanzo beans)
• 1/2 cup water
• 3 each onions medium, chopped
• 2 each green bell peppers med. chopped
• 2 each celery stalks sliced
• 1 each zucchini halved length,sliced
• 2 cloves garlic peeled and minced
• 2 teaspoons basil crushed
• 1/4 teaspoon black pepper
• 1 each bay leaves

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

red kidney, tomatoes, chickpeas, water, onions, green bell peppers, celery, zucchini, garlic, basil, black pepper, bay leaves

Taken from recipeland.com/recipe/v/hearty-vegetable-soup-39086 (may not work)