2 tbsp. salad oil
1 clove garlic (pressed or minced)
3 to 5 fresh jalapeno chilies, stemmed, seeded and chopped
1 lg. onion, chopped
1 tsp. cumin seed
2 qts. reg. strength chicken broth
2 med. size chayotes
4 sm. carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
3 med. size zucchini, ends trimmed and cut into 1/2 inch cubes
2 lg. firm ripe tomatoes, cored and cut into 1/2 inch cubes
1 pkg. (10 oz.) frozen petite peas
Salt and pepper

In a 6 to 8 quart pan, combine oil, garlic, chilies, onion and cumin. Stir often over medium high heat until onion is limp, about 5 minutes. Add broth, cover and bring to a boil.

Meanwhile, peel chayotes only if skin is tough, then cut into 1/2 inch cubes (slice through edible seed). Add chayote, carrots and celery to broth, cover and simmer 5 minutes. Add zucchini, cover and simmer until carrots are tender when pierced, 10 to 15 minutes. Add tomatoes and peas; cook just until hot, about 1 minute. Ladle into bowls. Add salt and pepper to taste. Makes 8 servings.