Bean and Vegetable Soup

                 Recipe:       Two stalks of celery

                                    Two, large, peeled carrots

                                    Two red potatoes, cubed

                                    One can of tomato sauce

                                    One can of garbanzo beans

                                    One can of dark red navy beans

                                    One tsp. basil

                                    One tsp. onion powder

                                    Two Tb. cornstarch

                                    salt and pepper

                Directions :  Chop vegetables and place in a

                                    pot filled with two cups of boiling

                                    water.  Turn down to medium

                                    and cook until tender.

               Mix cornstarch with 1/4 cup water to dissolve.

              Put cornstarch, tomato sauce, and beans into pot.
              Bring to boil and then take off the heat.  Add
              spices and let cool in bowls for about 15 min.