Heat butter and oil in large stockpot to medium. Add carrot and onion, sprinkle with salt and pepper. Cook 2 minutes, then add green beans and other veggies (except peas).
Sprinkle with salt, pepper and add garlic powder. Cook, stirring occasionally, for 5-7 minutes, or until veggies start to soften and onion is translucent.
Stir in tomatoes, stock and water, plus seasonings. Add beans and bring to a simmer. Cook, covered, for 30-40 minutes until veggies are tender.
Add oregano and peas if using. Taste and adjust seasoning as required.
Top individual bowls with grated cheese and crushed tortilla chips. Serve with crusty bread.