• 1 tablespoon vegetable oil
• 1/2 cup diced onion (1/2 medium onion)
• 2 stalks celery, chopped
• 2 carrots, sliced in 2.5 inch sticks
• 1 can (about 15 ounces) diced tomatoes, with juice
• 1 medium potato, diced
• 1 zucchini (sliced 1/4 inch thick)
• 2 tablespoons parsley, minced
• 1 cup water
• 1 teaspoon vegetable broth granules (or 1 bouillon cube)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a deep pot heat 1 tablespoon of oil.

2. Add onions and celery and sauté until they are soft.

3. Add the rest of the vegetables, 1 cup water and vegetable broth granules.

4. Season with salt and pepper.

5. Cover and simmer slowly for 30 minutes or until carrots and potatoes are tender.

Refrigerate leftovers within 2 hours.