Garden Vegetable Stew
|New potatoes||8 , cut into fourths|
|Bell peppers||2 Large, cut into 2x1/2-inch strips|
|Zucchini||4 Cup (64 tbs), thinly sliced (2 medium sized)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onions||1 1⁄2 Cup (24 tbs), chopped (3 medium sized)|
|Carrots||2 Cup (32 tbs), thinly sliced (4 medium sized)|
|Canned vegetable broth||56 Ounce|
|Uncooked brown long grain rice/Regular long-grain rice||1 1⁄3 Cup (21.33 tbs)|
|Frozen whole kernel corn||2 Cup (32 tbs)|
|Chopped basil/2 teaspoons dried basil leaves||2 Tablespoon (fresh)|
|Chopped thyme/1/2 teaspoon dried thyme leaves||2 Teaspoon (fresh)|
1. Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender.
2. Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
3. Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.