Veggies - cooking recipe

Ingredients

Yellow squash, thinly sliced
Zucchini squash
Onions, chopped
Garlic, minced
Salt & Pepper
2 T sugar
Tomatoes (fresh or canned)
Fat free chicken broth

Preparation

Saute vegetables, any amount you want, in chicken broth until crisp-tender (except tomatoes).
Add tomatoes, salt and sugar. Cook on low heat until it looks like soup.
Serve with cornbread.