Lenten Vegetable Soup

• 4 cups vegetable broth
• 14 1/2 ounces petite diced tomatoes
• 15 ounces garbanzo beans, drained and rinsed
• 5 new potatoes, unpeeled and cubed
• 1 cup chopped onion
• 4 garlic cloves, chopped
• 1 cup chopped celery
• 1 medium zucchini, cubed
• 1 cup chopped baby carrots
• 1 tablespoon olive oil
• salt and pepper
• spices, of your choice

1. In large stockpot add onions, celery and garlic to the olive oil and saute until just tender.
2. Add the broth, tomatoes, garbanzo beans and blend while heating through.
3. Add the remaining vegetables and seasonings and simmer until the vegetables are done and the flavors are well blended.
4. Serve with a hearty bread, like pumpernickel.

vegetable broth, tomatoes, garbanzo beans, new potatoes, onion, garlic, celery, zucchini, baby carrots, olive oil, salt, your choice

Taken from www.food.com/recipe/lenten-vegetable-soup-163374 (may not work)