Fresh Vegetable Soup with Garbanzo Beans (Recipe)

Use this as a base to make vegetable soup.  Vary the fresh produce according to what's in season, in your garden, or stashed in your refrigerator vegetable bin.

Ingredients

2 medium zucchini, chopped

1 medium onion, chopped

3 celery ribs, chopped

2 cups shredded carrots (about 3 medium-large)

1 cup cut-up fresh green beans

2 plum tomatoes, chopped

2 garlic cloves, crushed through a press

3 tablespoons chopped fresh parsley

1/4 cup chopped fresh basil

1/2 teaspoon seasoned salt

1/2 teaspoon freshly ground pepper

2 (14 1/2 ounce) cans beef or chicken broth

1 (14 1/2 ounce) can diced peeled tomatoes

1 (15 1/2 ounce) can garbanzo beans (chick-peas), rinsed and drained

1/2 cup grated imported Parmesan cheese

Steps

1.  In a 4 quart electric slow cooker, mix together all the ingredients except the grated cheese.

2.  Cover and cook on the low heat setting 5 to 6 hours, or until the vegetables are tender but still firm.  Ladle into soup bowls and top with a sprinkling of cheese.