1 tbsp. plus 1 tsp. butter
1 c. chopped zucchini
1/4 c. onion, chopped
1/4 c. celery, chopped
1/4 c. carrot, chopped
1/4 c. red or bell green pepper
1 tbsp. flour
2 c. water
2 c. canned Italian tomatoes, drained & chopped
6 oz. pared potatoes
1/2 tsp. thyme
1/2 tsp. oregano
4 oz. each drained chick peas, red kidney beans, white kidney beans & pinto beans

In 3 quart saucepan melt butter. Add zucchini, onion, celery, carrot and peppers. Saute over medium heat stirring occasionally, until tender crisp; 3-5 minutes. Sprinkle with flour and stir quickly.

To combine cook stirring 1 minute. Gradually stir in water. Stir in tomatoes, reserved liquid, potatoes and seasonings and bring to a boil. Reduce heat, simmer until potatoes are tender. Stir in beans and cook until heated. Serves 4.