• 3 tbsp lard (this is the old-fashioned amount of fat – you can use less lard or substitute olive oil if you wish)
  • 1 cup coarsely chopped onion
  • 1 cup chopped fresh parsley (do not substitute dried parsley in any amount)
  • 1 cup carrots, cut in 1/2″ pieces
  • 1 cup fresh green beans, cut in 1″ pieces (do not substitute canned beans)
  • 1 cup fresh yellow beans, cut in 1″ pieces (do not substitute canned beans)
  • 1 cup fresh potatoes, cubed
  • 1/2 cup white rice
  • 1 tbsp white flour
  • 1 cup evaporated milk
  • Salt to taste


Lightly saute the onions and parsley in lard in a Dutch oven until the onion is soft, not browned.  Add carrots, potatoes, beans and enough water to cover plus two cups.  Salt to taste.  When the vegetables are half done, add the rice.  Simmer covered until the vegetables are tender and the rice is cooked.  If the soup appears too thick, a bit more water can be added.  Stir the flour into the evaporated milk. Slowly add to the soup and simmer very gently till the soup thickens slightly. Serve with a garnish of chopped parsley.