1 md Onion; chopped

2 Garlic cloves; chopped fine

2 ts Dried oregano

1/8 ts Fresh ground pepper

2 Idaho potatoes; scrubbed, un

1 Zucchini

1 lg Yellow squash

3 Celery

2 Carrots; scrubbed, unpeeled

3 Tomatoes

2 Bay leaves

1 c Cooked kidney beans; or pint

Recipe by: The New McDougall Cookbook Preparation Time: 0:40 Saute the onion, garlic, oregano, and pepper in a small amount of water until the onion is translucent, about 5 minutes. Set aside. Dice the remaining vegetables, except the tomatoes, and place them in a large pot; add the sauteed onion mixture. Add water just to cover the vegetables. Add the bay leaves, bring to a boil, and reduce the heat. Simmer unti the vegetables are just tender, 10 to 15 minutes. Place the tomatoes in a blender or food processor and process until pureed. Pour into a saucepan and gently boil for 20 minutes to remove any acidic taste. Add the tomatoes to the soup, along with the cooked beans. Cook for 30 minutes over low heat. Refrigerate overnight to allow the flavors to "marry." Reheat and serve the next day. 83 calories, 0.5 grams fat per serving.

Variation: One-half cup each of corn and green beans can also be added to the soup. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994