1 zucchini, cut into 1/4" slices
1 med. green or red pepper, chopped
1 c. chopped onion
1/2 c. chopped celery
1/2 c. sliced carrots
2 minced garlic cloves

In large saucepan saute all in 1/4 cup olive or vegetable oil.

Stir in: 8 oz. hot picante sauce (less, if desired) 1 1/4 c. water 1 tsp. beef flavored instant bouillon 1 1/2 tsp. cumin

Boil. Reduce heat, cover, simmer for 30 minutes, stirring occasionally.

Stir in: 15 oz. can kidney beans, undrained 15 oz. can garbanzo beans, drained

Simmer until heated. When serving, top with cashews and shredded cheddar cheese (optional). Serves 6, 1 1/2 cups servings.