1/4 c. salad oil
1 beef bouillon cube
1 c. frozen peas
1 c. frozen corn
1 c. potatoes, diced
1 tsp. oregano
1 1/2 tsp. salt
1 (1 lb.) can tomatoes
4 c. zucchini, cut into cubes
1 c. carrots, sliced
1 c. onion, coarsely chopped
1/8 tsp. pepper

Put all ingredients in a 10-inch skillet. Cover and simmer 25 to 30 minutes or until tender crisp.