1 tbsp. plus 1 tsp. butter
1 c. chopped zucchini
1/4 c. diced onion
1/4 c. diced celery
1/4 c. diced carrot
1/4 c. diced red or green bell pepper
1 tbsp. all-purpose flour
2 c. water
2 c. canned Italian tomatoes, drained, chopped (reserve liquid)
6 oz. pared, cubed all-purpose potatoes
1/2 tsp. thyme
1/2 tsp. oregano leaves
4 oz. drained canned chick peas
4 oz. drained red kidney beans
4 oz. drained white kidney beans
4 oz. drained pinto beans

In 3-quart saucepan, melt butter. Add zucchini, onion, celery, carrot and bell pepper and saute over medium high heat, stirring occasionally until tender crisp, 3 to 5 minutes. Sprinkle with flour and stir quickly to combine, cook, stirring for 1 minute. Gradually stir in water. Stir in tomatoes, reserved liquid, potatoes and seasonings; bring to boil. Reduce heat to low, simmer until potatoes are tender, 15 to 20 minutes. Stir in beans and cook until heated, about 5 minutes longer.