Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped onion |
| 2 tablespoons | Broth for sautee, have more on hand to add |
| 2 cups | Thinly sliced carrots (I like 'em) |
| 1⅔ cup | Brown rice |
| 1 \N | Thinly sliced medium zucchini, about 1 and 1/2 cups |
| 1 \N | Thinly sliced yellow medium squash, same as zucc |
| 1 cup | Fresh or frozen yellow corn or more if you like |
| 4 \N | Yukon Gold potatoes, sliced thin |
| \N \N | Chopped medium red bell pepper |
| 1 teaspoon | Salt |
| 4 cups | Vegetable broth |
| 1 can | (15 oz) garbanzo beans |
| 1½ teaspoon | Dried basil leaves |
| 1½ teaspoon | Thyme |
Cook onions and carrots in 2 tablespoons of the vegetable broth over medium to low heat in stockpot for about five minutes - adding more broth to prevent sticking, until onions are crisp-tender. Add brown rice and the 4 cups of vegetable broth, simmer for 20 minutes. Add remaining ingredients and more water if necessary, and simmer until vegetables are tender, about 15 minutes. Posted to fatfree digest V97 #019 by "susan.j.mcgee" <susan.j.mcgee@...> on 97