1 1/2 tablespoons minced onion
1 tablespoon minced garlic
2 tablespoons dried minced onion
1 teaspoon salt
1 tablespoon dried marjoram
2 tablespoons dried basil
1 1/2 tablespoons dried parsley
1 1/2 teaspoons crushed red pepper
1 1/2 teaspoons dried thyme
2 cubes vegetable bouillon
1 (16 ounce) can yellow squash, drained
2 cups carrots, cut into 1/4 inch rounds
1 large tomato, diced
1 cup chopped onion
In a large saucepan, stir together onion, garlic, marjoram, basil, parsley, red pepper, thyme, bouillon cube, tomato, onion and squash. Cover, and cook over medium heat for 5 to 10 minutes, stirring occasionally.