Recipe for Fresh Vegetable Soup with Garbanzo Beans

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Yield:

Ingredients:

Amount	Ingredient
2 med	zucchini, chopped
1 med	onion, chopped
3 x	celery ribs, chopped
2 cup	shredded carrots
	(about 3 medium-large)
1 cup	cut-up fresh green beans
2 x	plum tomatoes, chopped
2 x	garlic cloves
	crushed through a press
3 tbl	chopped fresh parsley
1/4 cup	chopped fresh basil
1/2 tsp	seasoned salt
1/2 tsp	freshly ground pepper
29 oz	canned vegetarian beef or chicken broth
1/2 oz	canned diced peeled tomatoes
1/2 oz	canned garbanzo beans, (chick-peas),
	rinsed and drained

Instructions:

Instructions: Use this as a base to make vegetable soup. Vary the fresh produce according to whats in season, in your garden, or stashed in your refrigerator vegetable bin.

MAKES 5 TO 6 SERVINGS

1. In a 4-quart electric slow cooker, mix together all the ingredients except the grated cheese.

2. Cover and cook on the low heat setting 5 to 6 hours, or until the vegetables are tender but still firm. Ladle into soup bowls and top with a sprinkling of cheese.

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