In a large (4 quart or bigger) dutch oven or stock pot, melt butter with olive oil over medium heat.
Add garlic and onion, and sauté for 2-3 minutes.
Add carrots, red/green pepper, salt, black pepper, bay leaves, Old Bay seasoning, crushed red pepper, celery salt and herbs; cook over medium-low to medium heat 5-6 minutes, stirring frequently.
Add tomatoes and simmer until carrots are tender and the tomatoes break down, usually 15-20 minutes. The freshness of the carrot, as well as the thickness of the slices will determine exact cooking time.
Add the zucchini and Tabasco sauce and continue to simmer 5 minutes.
Remove any fresh herb stems and bay leaves before serving.