1 cup sliced carrots
1 cut thinly sliced zucchini
¾ cup chopped onion
½ cup chopped sweet red pepper
1 tbs. olive oil
2 cans (14 ½ oz. each) vegetable broth
1 can (16 oz.) kidney beans, rinsed & drained
1 can chili beans, undrained
1 can (15 oz.) garbanzo beans, rinsed & drained
1 can (14 ½ oz.) stewed tomatoes, cut up
1 cup frozen corn
4 tsp. ground cumin
¼ tsp. cayenne pepper
2 tbs. minced, fresh cilantro or parsley
1. In dutch oven, saute carrots, zucchini, onion and red pepper in oil until crisp-tender.
2. Add broth, beans, tomatoes, corn, cumin and cayenne; bring to boil.
3. Reduce heat, simmer uncovered 30-35 min. stirring occasionally.
4. Stir in cilantro.
