Aunty Ann's Vegetable Chowder

In a five-quart Dutch oven, heat 3 tablespoons of corn oil. Add onion, celery and garlic and saute for five minutes.

Add 1 cup chopped tomatoes and the carrots and cook for five minutes.

Add vegetable broth, can of whole tomatoes (chopped), cabbage, salt and pepper and simmer for 1 hour or until vegetables are tender.

Add zucchini and cook 10 minutes.

Add kidney beans and corn and heat.