1 1/2 c. carrot coins
2 c. cut wax beans
1 sm. fresh onion
1 sm. bunch parsley
1/2 tsp. sugar
Salt to taste
1 tbsp. butter
1 sm. bunch summer savory

Combine all ingredients except butter in 1 quart saucepan. Add a little water, cover and cook for about 15 minutes or until tender. Drain, remove parsley, summer savory and onion. Add butter, shake and serve.