14 1/2 oz. clear chicken broth
1 qt. tomatoes
2 med. zucchini, unpeeled
2 lg. onions
1 lb. carrots
2 c. diced celery
1/2 tbsp. oregano
1 tsp. Italian season
Dash garlic salt
1/2 tsp. curry powder

Add diced zucchini to chicken broth and tomatoes. Add onion, carrots, celery, oregano, garlic salt, curry powder and Italian seasoning; then add water making it the consistency you want. Cook slowly for 3-4 hours. Keeps well in the refrigerator for a week. Low in calories; low in cholesterol.