1 1/2 cups of diced tomatoes, seeds and peel removed
1 package of vegetable broth
1 cup of sliced carrots
5 cups of diced potatoes
1 cup of sliced green beans
2 cups of diced zucchini
3 tablespoons of chopped onion
1 crushed garlic clove
2 tablespoons of olive oil
1 tablespoon of parsley
1 tablespoon of ketchup
1/2 can of heavy cream
Salt, black pepper and nutmeg to taste
1 1/2 cups of diced tomatoes, seeds and peel removed
1 package of vegetable broth
1 cup of sliced carrots
5 cups of diced potatoes
1 cup of sliced green beans
2 cups of diced zucchini
3 tablespoons of chopped onion
1 crushed garlic clove
2 tablespoons of olive oil
1 tablespoon of parsley
1 tablespoon of ketchup
1/2 can of heavy cream
Salt, black pepper and nutmeg to taste
Sauté the onion and garlic in hot oil
Add the diced tomatoes, vegetable broth, and stir until the bouillon cube dissolves
Add the sliced carrots and potatoes, and add two cups of hot water
Let it simmer, reduce heat and cook for five minutes
Add the green beans and cook for another five minutes
Add the zucchini and let it simmer for two minutes
If needed, add more hot water in small increments
Cook until all the liquid has evaporated and season with parsley, ketchup, black pepper, and nutmeg
Stir in the heavy cream and adjust the salt to taste
Serve hot.
