Ingredients:
1 Tbsp corn oil
1 medium onion (sliced)
1/2 cup thinly sliced celery
1 clove garlic (minced)
2 cups chicken broth
1 16 oz. can tomatoes, undrained and chopped
1 cup sliced carrots
1 tsp basil
1/4 tsp black pepper
1 20 oz. can garbanzo beans, undrained
1 12 oz. can whole kernel corn, undrained
1/4 lb. zucchini, sliced (1 cup)--or green beans, undrained
Directions:
1. Heat oil over medium heat in 5 quart pan.
2. Add onion, celery and garlic.
3. Cook until tender.
4. Add broth, tomatoes, basil and pepper.
5. Cook about 25 minutes or until carrots are tender-crisp.
6. Add garbanzo beans, corn & zucchini.
7. Let simmer for 15-20 minutes.
8. Serves 8 people (1 cup/person)
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