Garden Vegetable Stew

 

1/4

cup butter or margarine

3

medium onions, chopped (1 1/2 cups)

4

medium carrots, thinly sliced (2 cups)

4

cans (14 ounces each) vegetable broth

1 1/3

cups uncooked brown or regular long-grain rice

2

cups frozen whole kernel corn

2

tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves

2

teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

1/2

teaspoon pepper

8

new potatoes, cut into fourths

2

large bell peppers, cut into 2x1/2-inch strips

2

medium zucchini, thinly sliced (4 cups)

• 1 Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender.
• 2 Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
• 3 Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.