1 sm. leek, about 1/2 lb.
1 lg. sweet red pepper, about 6 oz.
3 onions, about 6 oz, peeled
3 carrots, about 1/2 lb., trimmed & scraped
1 tbsp. olive oil
2 tbsp. butter
Salt & pepper to taste
1/4 c. chicken broth

Trim off the stem of the leek. Rinse and drain. Cut the leek crosswise into 2" lengths. Cut the pieces lengthwise into very thin shreds. There should be about 3 cups. Cut away and discard the core, stem, seeds and veins of the pepper. Cut the pepper into thin strips, about 2" in length. These should be about 1 1/2 cups. Cut the onions in half lengthwise. Place the halves cut side down on a flat surface and cut into thin slices. There should be about 1 1/2 cups. Cut the carrots crosswise into 1/4" thick slices. Stack the slices a few at a time and cut them into 1/4" thick strips. Cut the strips in half. There should be about 2 cups. Heat the oil and butter in a skillet and add the carrots and onions. Cook, stirring about 1 minute. Add the pepper strips, salt and pepper and stir. Add the broth. Cover tightly and cook about 8 minutes.