Garden Vegetable Soup

• 2 Tbsp. butter or margarine
• 2 Tbsp. vegetable oil
• 1 c. thin sliced carrots
• 1 c. sliced celery with leaves
• 1 c. chopped onion
• 1 clove garlic, crushed
• 9 medium tomatoes, peeled and chopped
• 1/4 c. chopped fresh parsley
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 (14 1/2 oz.) can beef broth, undiluted
• 1/3 lb. fresh green beans, washed and cut into 1-inch pieces
• 1 medium zucchini, halved and sliced
• grated Parmesan cheese

1. Heat butter and oil in a large kettle.
2. Add carrots, celery, onion and garlic; saute until onion is tender.
3. Add tomatoes, oregano, basil, salt and pepper; bring to a boil.
4. Reduce heat and simmer vegetable mixture 15 minutes, stirring occasionally. Add broth, green beans and zucchini; simmer 10 minutes.
5. Spoon into soup bowls and sprinkle with Parmesan cheese.

butter, vegetable oil, thin, celery, onion, clove garlic, tomatoes, fresh parsley, oregano, basil, salt, pepper, beef broth, fresh green beans, zucchini, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=224128 (may not work)