I have lots of squash frozen, lots of pole beans, tomatoes and and canned kidney, black, pinto beans, chick peas and black-eyed peas.

Any good things I can make by combining these which are more substantial than a soup?

 Zucchini bread or pumpkin muffins, cookies or rolls - winter squash substitutes beautifully in any recipe that calls for pumpkin, including pies & custards. 

Green bean casserole with a can cream of mushroom soup over 2 pints of green beans - it is a favorite of some of my family. Also good with leftover turkey or chicken added as a main dish casserole.

Any of the canned beans make good chili - - I combine 2 cans of kidney beans with one bottle of tomatoes, 1/3-1/2 pound ground meat (cooked), and either one chopped onion & one chopped pimento or green pepper ( or a handful of dehydrated same - - since I dehydrate my own, I usually use the dried). Add chili powder & cumin to taste.  Using black beans or pinto beans changes the flavor a bit, which is nice. In the crockpot it takes a day to cook on low.  On the stove, it's ready in about 45 minutes.

NOt exactly sure what you mean by fzn squash-is this butternut puree or cut up summer/zuke squash? If butternut, substitute as you would sweet potatoe-make a pie, bread, cookies. If it is cubed, add to stew, chilli, soup.

Pole beans-make a 3 or more bean salad, using your canned beans. Green bean casserole. Add to stew, stir fry.

Canned beans-chilli, bean salad, a topper to stretch (really expensive here) salad ingredients, bean burgers, stew.

HTH

Black bean, corn, and tomato salad is super!  Several recipes exist for black-eyed pea salad--Southern Living's Southern Caviar is the best, imo, especially when made with quantities of Vidalia or Peru onions.  I've also seen a summer squash bisque made with buttermilk and chives.  I've also used summer squash in cornbread dressing as a replacement for some of the oil or butter, and I've seen one recipe somewhere for pumpkin/butternut squash cornbread, and another for parkerhouse rolls made that way.  You can make veggieburgers with black beans, too.  Black, pinto, or white beans are good curried, and I've even seen hummus recipes which substituted beans and pecans (or sunflower seeds) for the more common garbanzos and sesame paste. 

Of course, Little Mexico has the ever-popular sopa seca--rice cooked with tomatoes, onions, garlic, Mexican spices and whatever you want to add. Add shrimp, hot peppers, and thyme, and it's St. Augustine shrimp perlow.  Use red beans, sausage, and  substitute Cajun for Mexican spice and there's another classic dish.  Use black beans, leftover beef roast, kale or collards, and it's Brazilian feijoada.

You can cook those pole beans in several types of casseroles; I prefer a simple Stroganoff sauce with plenty of mushrooms.  I've heard of deep-frying pole beans whole, but who needs the calories?

And my personal garbanzo favorite:  add a few hunks of ham and a pack of either Lop Cheong sausages or a pound of chorizo sausages, cut into chunks, along with a few potatoes, a chopped onion and a couple cloves of garlic, and plenty of carrots. Makes a rich and addictive stew. Not budget-friendly, but darn, it's good on a cold day.

 Yeah zucchini bread would be a good idea with the ingredients you have. It tasted pretty good too.

 Thank you, everyone.

littlepitcher, that sopa recipe sounds so good. I will look it up on the net. Do you hvae a special recipe for it?

Not really--basic recipe is cook the rice in the tomatoes, with bell or chile peppers, onions, and garlic.  I like a bay leaf in it. 

I'm on the "wrong" computer at the present--nag me a little and when I'm on the other machine, I'll post my lemon-zucchini bar recipe if I haven't already.