2 lg. onions
5 stalks celery & leaves
1 sm. pepper
1/2 pkg. frozen peas
1 med. can tomatoes
4 cloves garlic
3 carrots
2 tsp. fresh or 1 tsp. dried parsley

Dice vegetables and cover with water. Cook tender but don't overcook. Add frozen peas the last 10 minutes of cooking. Add more water if necessary. Season with salt and pepper. Garlic salt and other low calorie vegetables may be used in variation. Yield: 8 servings at 45 calories per serving.