2 Quarts canned tomatoes, pureed
1 small onion, minced
3 cups cut up potatoes
3 cups sliced carrots
1 patty pan squash, peeled and seeded, cut up
1 green zucchini, large shredded
and a sprinkling of seasoned salt from the store.
Day Two took the leftovers and added:
Another quart of tomatoes, pureed
1 lb. ground beef , scramble fried first
1 cup green peppers, cut up
and a sprinkle of chili powder with a bit more seasoned salt.
Both were really good and I would have added beans to the second night for a bit of a chili taste but I didn't grow any this year and wanted to see what I could cook using only local stuff.