2 tbsp. oil
1 tbsp. butter
1/2 lb. whole or halved green beans
3 zucchini squash, cut in 2 inch slices
2 potatoes, peeled & quartered
1 bunch scallions, cut in 1 inch lengths
1 or 2 c. celery leaves, chopped
1/2 lb. fresh washed spinach or 1 pkg. frozen
4 tomatoes, quartered
1 c. parsley, chopped
2 tbsp. fresh oregano or 1 tsp. dried oregano
1 tsp. salt
Pepper to taste
1 bay leaf
4 c. water

Heat oil and butter in a large pot on medium heat. Add all ingredients in order listed. Toss with large spoon to coat vegetables with oil. Add water. Bring to a boil. Reduce heat. Cover and simmer for 45 minutes. Check stew after 20 minutes. Stir to avoid sticking at bottom of pan. Add more water if needed. Serve hot with hard crusty bread.