1 tsp. polyunsaturated oil
1 bell pepper, seed and chop
2 unscraped carrots, sliced
1 c. yellow squash, chopped
2 leaves chard or spinach
2 c. fresh tomtoes or 1 lb. can stewed tomatoes and juice
2 qts. chicken broth, defatted
1 tsp. oregano
1/2 tsp. cayenne
1 c. cooked rice or pasta
3 cloves garlic, minced
1 stalk celery, chopped
3 unpeeled red potatoes, sliced thin
2 zucchini, cut into rounds
2 tbsp. celery and leaves
1 tsp. basil
Tabasco to taste
Parmesan cheese

Set your timer for 1 hour. Over the lowest heat in a 6-quart pot heat polyunsaturated oil and vegetables. By the time you get to the tomatoes, the pot should be half full. Cook and stir a few minutes. Now add defatted chicken broth and seasonings. Keep the heat high until you have a rolling boil.

Then lower the heat and boil gently uncovered for the remainder of the hour. About 10 minutes before the hour is up, add cooked rice or cooked pasta (high in carbohydrates). Serve with Parmesan cheese.