Thinly sliced medium zucchini, about 1 and 1/2 cups
1
Thinly sliced yellow medium squash, same as zucc
1 Tasse
Fresh or frozen yellow corn or more if you like
4
Yukon Gold potatoes, sliced thin
Chopped medium red bell pepper
1 Teelöffel
salt
4 Tasse
Vegetable broth
1 Dose
(15 oz) garbanzo beans
1 1/2 Teelöffel
basil leaves dried
1 1/2 Teelöffel
thyme
die Zubereitung:
Cook onions and carrots in 2 tablespoons of the vegetable broth over medium to low heat in stockpot for about five minutes - adding more broth to prevent sticking, until onions are crisp-tender. Add brown rice and the 4 cups of vegetable broth, simmer for 20 minutes. Add remaining ingredients and more water if necessary, and simmer until vegetables are tender, about 15 minutes.
