Ingredients
2
tablespoons margarine or butter
1
large onion, chopped (1 cup)
2
medium carrots, thinly sliced (1 cup)
2
cans (14 1/2 ounces each) ready-to-serve vegetable or chicken broth
3/4
cup uncooked brown or regular long grain white rice
4
new potatoes, cut into fourths
1
large red bell pepper, cut into 2 x1/2-inch strips
1
medium zucchini, thinly sliced (1 cup)
1
medium yellow summer squash, thinly sliced (1 1/2 cups)
1
cup fresh or frozen whole kernel corn
1
tablespoon chopped fresh or 2 teaspoons dried basil leaves
1
teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/4
teaspoon pepper
1
can (15 to 16 ounces) garbanzo beans, rinsed and drained
Preparation
Melt margarine in 4-quart Dutch oven over medium heat. Cook onion and carrots in margarine, stirring occasionally, until onions are tender.
Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.
