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

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.