Submitted by Christine Hales

• 1 chopped yellow onion
• 2 zucchini, cut into small pieces
• 2 carrots, cut into small pieces
• 2 stalks of celery, chopped
• 3 or 4 cups of chicken (or vegetables) stock
• 2 cans (15oz. each) of diced tomatoes
• 1 can (15oz.) of tomato sauce
• 1 potato, peeled and cut into small cubes
• Salt, pepper, and oregano to taste

Sauté onion, zucchini, carrots and celery in olive oil for about 10 minutes.  Add chicken stock, diced tomatoes and the can of tomato sauce.  Bring to a boil.  Add cut up potato and simmer for another 10 minutes until potatoes are soft.  Add salt, pepper and oregano to taste.  Serve with salad and loaf of crusty bread.

(Note: You can use any veggies you like in this recipe.  Green beans, garbanzo beans, corn and small pasta like ditalini are also great).