4 servings
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes

1 tablespoon butter or margarine
1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
2 cans (14 1/2 ounces each) vegetable or chicken broth
1 1/2 cups water
1 cup sliced carrots
1 1/2 cups frozed peas
1/2 cup sliced green onions
1/2 cup coarsely chopped mint leaves
Salt, to taste
1 to 2 teaspoons lemon juice

In 3-quart saucepan over medium-high heat, melt butter. Add potatoes; cook, tossing occasionally, 5 minutes. Reduce heat to medium and add broth, water and carrots. Bring to boil, reduce heat, cover and cook until potatoes and carrots are tender, about 15 minutes. Add peas, onion and mint. Continue to cook 5 minutes. Season with salt and lemon juice.

Nutritional Information, Per Serving:
Calories: 185
Carbohydrates: 37 g
Fat: 4 g
Fiber: 6 g
Cholesterol: 8 mg
Protein: 6 g
Sodium: 1049 mg

Courtesy of www.potatohelp.com