Mexican Summer Soup

1/3 cup kidney beans

1/3 cup garbanzo beans

1/3 cup black beans

3 medium tomatoes -- coarsely chopped

1 small onion -- coarsely chopped

1 banana pepper -- finely chopped

1/2 cup green beans -- fresh

1/2 cup zucchini -- cubed

4 cloves garlic -- pressed

1 teaspoon chili powder

1 teaspoon ground cumin

2 bay leaves

salt and pepper -- to taste 1/4 cup red wine

Wash and soak beans overnight (I cooked mine the next day on low in the slow cooker while I was at work) drain & rinse beans before adding to pot.

In a medium saucepan saut? onion and garlic in water until tender.

Add fresh green beans and banana peppers, continue to saut? for 3 minutes. Be sure to keep track of the water so it doesn`t dry out.

Just before the water completely dries up add the zucchini and saut? 2 minutes ( the zucchini should add some moisture to the pot, but if it doesn`t add more water just to keep from scorching veggies).

Add fresh tomatoes, beans, wine, spices and cook until this thickens and the tomatoes have made a nice sauce.

As I am on a restricted salt diet I did not add salt to mine, however, I did add some sweetener to the whole batch. Even without salt this dish was very good. I haven`t tried it with salt substitute, so I don`t know how it would work. The nutritional rundown on this dish is quite good and it taste good too.