Spring Stew

Ingredients

5 c. water
3 large carrots (2 c. diced)
3 large potatoes (2-3 c. diced)
1/4 c. chopped onion or 1/4- 1/2 tsp. onion powder
8 oz. frozen peas (1 1/2 c.)
1 12 oz. can evaporated milk or 2 c. instant dry milk
1/4 c. butter (optional)
1 c. cold water
4 Tbsp. cornstarch

Directions

1. Place 5 cups water in a large pot and bring to boil.
2. While water is coming to a boil, peel and dice carrots, potatoes, and onion.
3. When water comes to a boil, add carrots, onion, and salt to taste. Simmer for 5 minutes.
4. Add potatoes and simmer another 15 to 20 minutes.
5. Add peas when potatoes and carrots are soft.
6. Add evaporated milk and butter.
7. Mix 1 cup cold water with 4 Tbsp. cornstarch. Add to soup. Stir constantly until mixture comes to a boil. Cook and stir for 1 minute. Ready to serve.

Notes: We added chopped ham to make this soup heartier.

Source: This is a recipe Brittany's mom made often when Brittany was growing up.