Ingredients
4 servings
- •2 cups water
- •5 small potatoes, peeled and halved
- •1 teaspoon salt
- •0.125 teaspoon ground black pepper
- •2 tablespoons butter
- •6 cups green onions, cut into 3 inch lengths
- •12 baby carrots
- •1.5 pounds fresh green beans, cut into 1-inch lengths
- •2 cups fresh shelled green peas
- •2 cups half-and-half
- •3 tablespoons all-purpose flour
Instructions
- Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes.
- Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas.
- In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 563
- Carbohydrate: 83g
- Fat: 21g
- Fiber: 19g
- Protein: 19g
- Sugar: 9g