Hearty Vegetable Soup

• 2 small zucchini, cut into 1/4-inch slices (3 c.)
• 1/2 c. chopped celery
• 1 c. chopped onion
• 1/2 c. chopped carrots
• 2 cloves garlic, minced
• 2 Tbsp. vegetable oil
• 1 (28 oz.) can Italian-style peeled tomatoes, chopped (undrained)
• 1 c. water
• 1 tsp. bouillon granules
• 1 (8 oz.) jar picante sauce or salsa
• 1 1/2 tsp. cumin
• 1 Tbsp. chili powder
• 1 (15 oz.) can kidney beans (undrained)
• 1 (15 oz.) can garbanzo beans, rinsed and drained

1. In a large saucepan, saute the zucchini, onion, celery, carrot and garlic in oil until crisp-tender.
2. Stir in the tomatoes, picante sauce or salsa, water, bouillon and cumin; bring to a boil. Cover, reduce heat and simmer for 30 minutes, stirring occasionally.
3. After the stew has simmered, add the beans and heat through.
4. Serve with your choice of garnishes (extra chopped onions, some grated low-fat cheese, sliced black olives, shredded lettuce or chopped peppers).
5. Rice or corn bread are good accompaniments as well.

zucchini, celery, onion, carrots, garlic, vegetable oil, italianstyle, water, bouillon granules, picante sauce, cumin, chili powder, kidney beans, garbanzo beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869330 (may not work)