1 tbsp. oil
1/2 onion, thin sliced
1 chicken bouillon cube
1 lb. zucchini
3 carrots
Salt and pepper to taste

Saute onion in oil until golden. Scrub zucchini; cut in 1/2 inch slices, but do not peel. Peel and cut carrots in thin slices. Put all in large pot adding bouillon cube which has been melted in about 1 cup water. Add salt and pepper to taste and simmer until carrots are soft. Serve with any meat or fish dinner.