From the Kitchen of:  Bonnie

Source:  Home-Style Cooking

 

1	medium	zucchini, sliced 1/4 inch thick
1	medium	green pepper, chopped
1	cup	onion, chopped
1	cup	shredded carrots
1/2	cup	finely chopped celery
2	cloves	garlic, minced
1/4	cup	olive or vegetable oil
1	can (28 oz)	diced tomatoes, undrained
1	jar (8 oz.)	picante sauce
1	tsp.	beef bouillon granules
1 1/2	tsp.	ground cumin
1	can (15 oz.)	garbanzo beans, rinsed and drained
1	can (15 1/2 oz.)	chili beans, undrained
1	can (2 1/4 oz.)	sliced ripe olives, drained
1	cup (4 oz.)	shredded cheddar cheese
		Alfalfa sprouts, optional

In a 4-qt. kettle or Dutch oven, saute zucchini, green pepper, onion, carrots, celery and garlic in oil until tender.
Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil.
Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Add beans and olives; heat through.
Garnish with cheese and alfalfa sprouts if desired.

Yield:  9 servings (2 1/4 quarts)

Diabetic Exchanges:
1 1/2 starch, 1 meat, 1 vegetable, 1 fat