Aunty Ann'S Vegetable Chowder - cooking recipe

Ingredients

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

Preparation

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