Ingredients
1 cup sliced carrots1 cup thinly sliced zucchini3/4 cup chopped onion1/2 cup chopped sweet red pepper1 tablespoon olive oil2 cans (14-1/2 ounces each) vegetable broth1 can (16 ounces) kidney beans, rinsed and drained1 can (16 ounces) chili beans, undrained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) stewed tomatoes, cut up1 cup frozen white or frozen shoepeg corn4 teaspoons ground cumin1/4 teaspoon cayenne pepper2 tablespoons minced fresh cilantro
Preparation
In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil.
Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.
