Note: This is a traditional maritime recipe. It is not heavily seasoned. The broth is just that—brothy. If you’re looking for a stew, this isn’t it. The cooking times listed below are what I use. Generally, you want the veggies, especially the beans, to be tender crisp. Some people like their veggies softer, and will cook longer, thus the frequent use of the word “about”.
Fill a Dutch oven about halfway full with water, and salt the water lightly (about 1/2 teaspoon of salt). Bring water to a boil.
Add the potatoes to the boiling water. Cook for about 7 minutes. Then add the carrots to the pot, and continue cooking for about 5 minutes.
Next add the yellow and green beans to the pot, and continue cooking for about 5 minutes. Finally, add the peas, and continue cooking for about 3 minutes.
Drain off most of the water but leave about an inch of water (no more) in the bottom of the pot with the vegetables. Return the pot to the stove, and reduce burner heat to low. Add the blend (or in the US I think it’s called half-and-half) and butter, and some salt and pepper (I start with 1/4 teaspoon of each). Gently stir to combine, allowing the the blend and butter to heat through. As you’re stirring, the potatoes might break up a bit. Not to worry. As the blend and butter heat through, the broth may begin to thicken. This is normal. Don’t allow the mixture to boil.
Once the mixture has heated through, it is ready to serve. Season with a little salt and pepper to taste. Serve with bread to sop up the extra broth.
Store any unused portions in the refrigerator, and re-heat before serving.