The Healthy Junior Chef Cookbook. Williams Sonoma

tablespoon canola oil 1 yellow onion, chopped

      1 can (1 oz) diced tomatoes with juice

      8 cups reduced-sodium chicken broth

       carrots, peeled and thinly

      sliced

      2 Yukon gold potatoes, diced 2 leeks, white parts only, thinly sliced

      2 large celery ribs with leaves, thinly sliced

       oz green beans, trimmed and cut into 1-inch pieces (about 2 cups)

      1 zucchini or yellow summer squash, sliced