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1 c Finely chopped onions

2 ea Garlic cloves, pressed

1 tb Berbere

1 tb Hungarian paprika

1/4 c Ghee

1 c Green beans, sliced

1 c Carrots, chopped

1 c Potatoes, cubed

1 c Tomatoes, chopped

1/4 c Tomato paste

2 c Vegetable stock

Salt & pepper 1/4 c Fresh parsley

Saute onions, garlic, berbere & paprika in ghee for 2 minutes. Add beans, carrots & potatoes. Saute for 10 minutes, stirring occasionally to prevent burning. Add tomatoes, tomato paste & stock. Bring to a boil, cover & simmer for 15 minutes or until the vegetables are tender. Add salt & pepper to taste & mix in the parsley.