2 tbsp. butter
2 tbsp. vegetable oil
1 c. sliced carrots
1 c. sliced celery
1 lg. onion, chopped
Garlic to taste
9 tomatoes or 2 (17 oz.) cans tomatoes, undrained
1 tsp. leaf oregano, crumbled
1 tsp. leaf basil, crumbled
2 tsp. salt
1/4 tsp. pepper
1 can (13 3/4 oz.) beef broth
1/4 lb. green beans, cut in 1 inch pieces
1/2 lb. zucchini, sliced (2 cups)
1/4 c. chopped parsley
Grated Parmesan cheese
Sugar to taste

Heat butter and oil in Dutch oven, saute carrots, celery, onion and garlic 5 minutes. Peel tomatoes and chop. (Tomatoes can be squeezed over strainer to eliminate seeds). Put tomatoes and juice in Dutch oven; add oregano, basil, salt and pepper; cook 15 minutes. Add beef broth and green beans. Cook 30 minutes longer, adding zucchini and parsley after 20 minutes. Serve with Parmesan cheese. Makes 8 cups. This soup freezes well.