Ingredients 2 cups water 5 small potatoes, peeled and halved 1 teaspoon salt 1/8 teaspoon ground black pepper 2 tablespoons butter 6 cups green onions, cut into 3 inch lengths 12 baby carrots 1 1/2 pounds fresh green beans, cut into 1-inch lengths 2 cups fresh shelled green peas 2 cups half-and-half 3 tablespoons all-purpose flour Directions Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes. Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas. In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.