* Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb.

**** cut into 1-inch lengths

Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.

In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1-2/3 cup

Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams cholesterol, 292 calories

May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.

From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.