Instructions: In a large saucepan or a Dutch oven, saute garlic, celery and onion in oil until tender. Add zucchini, green pepper and olives; saute for 2-3 minutes.

Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occaionally. Serve over cooked spaghetti.

Yield: 14 servings Diabetic and without brown sugar: ) 3 vegetables, 1 fat, also, 102 calories, 624 mg.

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