- 7 cups water
- 10 small red potatoes, quartered
- 2 medium carrots, sliced 1/4 inch thick
- 2 celery ribs, sliced 1/4 inch thick
- 1 medium onion, coarsely chopped
- 1 large leek, sliced 1/4 inch thick
- 1/2 tablespoon kosher salt
- 1 pound green beans, cut into 1-inch lengths, or frozen peas
- 2 tablespoons chopped parsley
- 1 tablespoon chopped tarragon
- Freshly ground pepper
- In a large pot, combine the water with the red potatoes, carrots, celery, onion and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes.
- Add the green beans and simmer until tender, 3 minutes. Stir in the parsley and tarragon. Season with pepper and serve.
One Serving 163 cal, 0.5 gm fat, 0 gm sat fat, 36 gm carb, 6.8 gm fiber.
Crisp Chardonnay, such as one from Carneros in Northern California.