Lenten Vegetable Soup - cooking recipe

Ingredients

4 cups vegetable broth
14 1/2 ounces petite diced tomatoes
15 ounces garbanzo beans, drained and rinsed
5 new potatoes, unpeeled and cubed
1 cup chopped onion
4 garlic cloves, chopped
1 cup chopped celery
1 medium zucchini, cubed
1 cup chopped baby carrots
1 tablespoon olive oil
salt and pepper
spices, of your choice

Preparation

In large stockpot add onions, celery and garlic to the olive oil and saute until just tender.
Add the broth, tomatoes, garbanzo beans and blend while heating through.
Add the remaining vegetables and seasonings and simmer until the vegetables are done and the flavors are well blended.
Serve with a hearty bread, like pumpernickel.