Vegetable Medley

1 tablespoon light olive oil

1 medium onion, chopped

1 green pepper, chopped

8 ounces mushrooms, chopped

1 clove garlic, minced

2 cups zucchini, chopped

1½ cups green beans, chopped

1½ cups broccoli, chopped

2 cups corn

3 carrots, washed but not peeled, chopped (see note)

¼ teaspoon salt

¼ teaspoon pepper

1 can (28 ounces) peeled plum tomatoes in juice

½ cup water

¼ cup sugar

Parmesan or cheddar cheese

Coat large soup pot with cooking spray. Heat the olive oil and sauté the onion, green pepper and mushrooms until liquid begins to collect in pot. Add garlic, zucchini, green beans, broccoli, carrots and corn; stir well. Add salt, then pepper, stirring after each addition.

Mix in tomatoes, breaking them up with your spoon. Use the water to rinse out the tomato can and add to pot. Stir in sugar and test flavor. Adjust seasoning if necessary, cover and bring to a boil. Reduce to high simmer and cook about 1½ hours or until liquid is reduced and vegetables are soft.

Ladle into bowls and grate the parmesan or cheddar over the top.

Serves six to eight.

Cook's note: I never peel carrots to preserve the vitamins.

Nutrition values per serving: 170 calories, 3 g fat (0 saturated), 34 g carbohydrates, 8 g fiber, 5 g protein, 0 cholesterol, 490 mg sodium.