Hearty Vegetable Soup

6 C water
6 tsp beef bouillon
1/2 onion, chopped
4 stalks celery, chopped
1 green pepper, chopped
2 cans Italian stewed tomatoes (undrained)
1 (6 oz) can tomato paste
4 medium carrots, chopped or sliced
2 large potatoes, diced
1 can corn (undrained)
1 (15 oz) can red kidney beans
1 (15 oz) can garbanzo beans
1 1/2 tsp salt
1/2 tsp pepper
2 zucchini, sliced

In large pot, bring water and bouillon to boil. Add remaining ingredients except zucchini. Bring to boil, reduce heat, and simmer, covered, for 20 minutes. Add zucchini and cook another 10 minutes.

Overall, this is pretty easy to make and it makes a ton. It just involves a lot of chopping. Both of my kids will actually eat this - yipee! - so that's another reason why I like to make it.