Garbanzo Bean Soup

1 (1 1/4 lb.) acorn squash, halved & seeded
1 3/4 c. water
1 (28 oz.) can stewed tomatoes, undrained
3/4 c. onion, chopped
3/4 c. carrot, chopped
3/4 c. celery, chopped
1 tsp. beef flavored bouillon granules (G. Washington)
1/2 tsp. ground cumin
1/2 tsp. caraway seeds, crushed
1/4 tsp. red pepper (optional)
1 bay leaf
1 (15 oz.) can garbanzo beans, drained
1 zucchini, cut into 1" slices

Peel acorn squash and cut into 3/4 inch pieces. Combine acorn squash and next 10 ingredients in a large pan, bring to a boil. Cover; reduce heat, and simmer 15 minutes. Add garbanzo beans and zucchini, simmer 10 minutes or until zucchini is tender. Discard bay leaf. Ladle into soup bowls to serve. Yield 9 cups.