Aunty Ann'S Vegetable Chowder

• 1 c. sliced onion
• 1 c. sliced celery
• 1 clove minced garlic
• 1 c. tomatoes, chopped
• 1/2 lb. carrots, sliced
• 6 c. Knorr vegetable broth
• 16 oz. can whole tomatoes, chopped
• 4 c. shredded cabbage
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 lb. zucchini, sliced
• 20 oz. can light kidney beans
• 17 oz. can whole kernel corn

1. In a five-quart Dutch oven, heat 3 tablespoons of corn oil. Add onion, celery and garlic and saute for five minutes.
2. Add 1 cup chopped tomatoes and the carrots and cook for five minutes.
3. Add vegetable broth, can of whole tomatoes (chopped), cabbage, salt and pepper and simmer for 1 hour or until vegetables are tender.
4. Add zucchini and cook 10 minutes.
5. Add kidney beans and corn and heat.

onion, celery, garlic, tomatoes, carrots, vegetable broth, tomatoes, cabbage, salt, pepper, zucchini, light kidney beans, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705402 (may not work)