* 2 medium zucchini, chopped
* 1 medium onion, chopped
* 3 celery ribs, chopped
* 2 cups shredded carrots
* 1 cup fresh green beans, cut up
* 2 plum tomatoes, chopped
* 2 garlic cloves, minced
* 3 tablespoons chopped fresh parsley
* 1/4 cup chopped fresh basil
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon ground pepper
* 2 cans (14 1/2 oz) cans beef broth
* 1 can (14 1/2 oz) diced tomatoes (not drained)
* 1 can (15 1/2 oz) garbanzo beans, rinsed & drained
* 1/2 cup grated Parmesan cheese if desired
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1. Put everything, except Parmesan cheese, into crock pot and stir well.
2. Cover and cook on low for 5-6 hours, vegetables should be a little tender but not mushy. Serve with Parmesan cheese on top if desired.
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