In a large saucepan or Dutch oven, bring water and 1 tsp. salt to a boil. Add beans, carrots and potatoes. Cook for 15 minutes. Add corn and peas. Cook an additional 5 minutes, or until tender. Drain, reserving 2 cups liquid. Set vegetables aside. In the same saucepan, combine reserved liquid, butter, cream, chives, pepper, paprika and remaining salt. Add vegetables and heat through.
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