Recipe: Garden Patch Stew

GARDEN PATCH STEW
Source: Betty Crocker's Vegetarian Cooking: Easy Meatless Main Dishes Your Family Will Love!
Servings: 6

In a hurry? Substitute three cups frozen (unthawed) loose-pack mixed vegetables for the bell pepper, zucchini and yellow summer squash.

2 tablespoons margarine or butter
1 large onion, chopped (1 cup)
2 medium carrots, thinly sliced (1 cup)
2 cans (14 1/2 ounces each) ready-to-serve vegetable or chicken broth
3/4 cup uncooked brown or regular long grain white rice
4 new potatoes cut into fourths
1 large red bell pepper, cut into 2 x 1/2-inch strips
1 medium zucchini, thinly sliced (1 cup)
1 medium yellow summer squash, thinly sliced (1 1/2 cups)
1 cup fresh or frozen whole kernel corn
1 tablespoon chopped fresh or 2 teaspoons dried basil leaves
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 can (15 to 16 ounces) garbanzo beans, rinsed and drained

Melt margarine in 4-quart Dutch oven over medium heat. Cook onion and carrots in margarine, stirring occasionally, until onions are tender,

Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.

Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.