Heat the broth, garlic and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables well in a colander.
1.75 cups Vegetable or Chicken Broth2 cloves garlic, minced4 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)
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