Hodgepodge Stew

• 6 cups water
• 2 teaspoons salt, divided
• 1 pound green beans, cut into 1-inch pieces
• 6 medium carrots, cut into 1-inch pieces
• 3 medium potatoes, peeled and quartered
• 1 cup fresh or frozen corn
• 2 cups fresh or frozen peas
• 6 tablespoons butter, cubed
• 2 cups heavy whipping cream
• 2 tablespoons minced chives
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika

1. In a Dutch oven, bring water and 1 teaspoon salt to a boil. Add the beans, carrots, and potatoes. Reduce heat; cover and cook for 15 minutes. Add corn and peas; cook 3-5 minutes longer or until tender.
2. Drain, reserving 2 cups liquid; set vegetables aside. In the same pan, combine the butter, cream, chives, pepper, paprika, reserved liquid and remaining salt. Add vegetables and heat through.

water, salt, green beans, carrots, potatoes, corn, peas, butter, heavy whipping cream, chives, pepper, paprika

Taken from www.tasteofhome.com/recipes/hodgepodge-stew/ (may not work)