fall

1 pound yellow onions, trimmed, cut into narrow wedges

1 jar organic tomato-basil pasta sauce (1 pound 8-to-10 ounce jar)

2 cups low-sodium vegetable or chicken broth

1 tablespoon dried oregano

Summer OR winter vegetable selection (see below)

½ pound boneless, skinless chicken breast, diced (optional)

¼ cup minced parsley (optional)

Summer vegetable selection:

1 ½ pounds assorted bell peppers, trimmed, seeded, and cubed

1 cup fresh corn kernels

1 pound zucchini, sliced

Winter vegetable selection:

1 pound yellow squash, pared, seeded, and cubed (3 ½ cups)

1 pound yams or sweet potatoes, pared and cubed (3 cups)

½ pound carrots, pared and sliced (1 ½ cups)