Zucchini Stew - cooking recipe

Ingredients

1/4 c. salad oil
1 can stewed tomatoes (1 lb.)
1 beef bouillon cube
4 c. zucchini, in 1-inch cubes
1 1/2 c. green pepper, in 1-inch pieces
1 c. frozen peas
1 c. frozen corn
1 c. sliced carrots
1 c. diced potatoes
1 c. coarsely chopped onion
1 tsp. oregano
1 1/2 tsp. salt
1/8 tsp. pepper

Preparation

Put all ingredients in a large 4-quart cooking pot. Cover and simmer 25 to 30 minutes or until vegetables are tender-crisp.