4 (13 3/4 oz.) cans College Inn Chicken Broth
1 c. carrots, sliced
1/4 tsp. ground black pepper
1 c. celery, sliced
1/2 c. red pepper, chopped
1/2 c. fresh or frozen corn
2 cloves garlic, minced
1 tsp. dried basil leaves
1 c. uncooked spiral macaroni
1 c. onion, sliced

In large saucepan, over medium-high heat, heat chicken broth, red pepper, garlic, carrots, celery, onion, basil and black pepper to a boil. Stir in macaroni; simmer 10 minutes. Stir in corn; cook 5 minutes more or until macaroni is done. Makes 8 servings.