This soup is a healthy combination of beans and fresh vegetables: an easy and warming treat after a day on the slopes.

Hearty Vegetable Soup

1 (28-ounce) can chopped tomatoes, undrained
3 onions, chopped
1 (15-ounce) can kidney beans, undrained
1 (15-ounce) can navy beans, undrained
1 (15-ounce) can garbanzo beans, undrained
2 green bell peppers, seeded and chopped
2 celery ribs, diced
1 zucchini, sliced
1/2 cup water
2 cloves garlic, crushed
2 teaspoons crushed dried basil
1/4 teaspoon black ground pepper
1 bay leaf

1. Combine tomatoes and juice, onions, kidney beans, navy beans, garbanzo beans, bell peppers, celery, zucchini, water, garlic, basil, pepper and bay leaf in a large stockpot and bring to a boil. Reduce heat, cover and simmer for about 1 hour or until vegetables are tender. Discard bay leaf before serving.

Makes 8 servings.