Garden Patch Stew

 

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

• 1 Melt margarine in 4-quart Dutch oven over medium heat. Cook onion and carrots in margarine, stirring occasionally, until onions are tender.
• 2 Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
• 3 Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.