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1 medium onion, chopped
1/2 c. thinly sliced celery
1 large clove garlic, minced
1 Tbsp. vegetable oil
2 c. chicken broth
1 (16 oz.) can tomatoes,
1 c. sliced carrots
1 tsp. dried basil leaves
1/4 tsp. pepper
1 (20 oz.) can chick peas,
1 (12 oz.) can whole kernel
corn, undrained
1 c. sliced zucchini (about
(4 oz.)

Cook onion and celery with garlic in vegetable oil in
Dutch oven until tender, about 5 minutes. Add broth, tomatoes,
carrots, basil and pepper. Bring to boil, reduce heat and cook
25 minutes or until carrots are tender. Add remaining ingredi-
ents; cook 15 to 20 minutes or until vegetables are tender.
Yields 8 servings, 260 calories per serving.

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