1/2 cup (1 stick) butter
2 cups sliced carrots
1-1/2 cups chopped onion
1 cup sliced zucchini
2 cans (14-1/2 ounces each) "Italian-style" diced tomatoes with basil, garlic and oregano
5 cups water
3/4 teaspoon salt
1/2 teaspoon pepper

Melt butter over medium heat in a large sauce pot or Dutch oven. Add carrots and onion and sauté over medium heat until onions are soft, but not brown, 5 to 8 minutes. Add remaining ingredients and simmer over medium heat, covered, 10 minutes until vegetables are just tender. Season to taste.

Yield: 6 servings
Serving Size: 1-3/4 cups