Steamed Vegetables - cooking recipe

Ingredients

1 (14 1/2 oz.) can Swanson ready to serve clear vegetable broth
3 c. cut up fresh vegetables (broccoli, carrots, cauliflower and celery) or 1 (16 oz.) bag frozen vegetable combination

Preparation

In 2-quart saucepan over medium-high heat, heat broth and vegetables to boiling.
Reduce heat to low.
Cover; cook 5 minutes or until vegetables are tender.
Drain.