6 carrots, thinly sliced
6 chicken bouillon cubes
2 c. thinly sliced green beans
Parsley to taste
1/2 c. or 1 bunch thinly sliced green onions
1 - 2 c. peas
3 tbsp. butter
6 c. water

Melt butter in kettle over medium heat. Stir in carrots and green beans and cook stirring often until they soften a little. Add 6 cups water and cubes and bring to a boil. Stir in green onion and peas. Cover and simmer 5 to 10 minutes. Stir in 1/4 cup or less minced parsley and salt and pepper to taste Cover and cook a few more minutes and serve. You can stick in other vegetables if you want to! Enjoy.