3 tbsp. butter
2 med. size onions, chopped
4 carrots, chopped
3 stalks celery, chopped
1 lg. potato, chopped
2 sm. zucchini, chopped
1/2 pkg. frozen green beans
6 c. chicken broth
2 med. tomatoes, chopped
1 bay leaf
1/2 tsp. thyme
1/2 tsp. basil
1/4 tsp. pepper
1 c. cooked rice

Melt butter in soup pot. Add onions and saute. Then add carrots, celery, potatoes, zucchini and beans. Stir in broth and tomatoes and bring to a boil. Reduce heat; add herbs and pepper. Cover and simmer for 45 minutes. Cool slightly. Remove bay leaf and puree. Return to pot and stir in rice. Simmer until heated through.