|Bacon slices||4 , finely chopped|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Tomato paste||50 Milliliter (1/4 Cup)|
|Concentrated vegetable broth||15 Milliliter (1 Tablespoon)|
|Tomatoes||75 Milliliter, diced (1/3 Cup)|
|White rice||75 Milliliter (1/3 Cup, Cooked)|
|Green beans||75 Milliliter, chopped and blanched (1/3 Cup)|
|Parsley||5 Milliliter, chopped (1 Teaspoon)|
Cut the carrots in 4 lengthwise, then chop.
Dice the turnips, rutabaga and the potatoes, all about the same size.
Set aside the potatoes in water to avoid blackening.
Cook the bacon and the onion in a large saucepan, over low heat, for 5 minutes.
Add the carrots, turnips and the rutabaga.
Cook over medium heat for 5 minutes.
Add the garlic and the tomato paste.
Mix well to cover the vegetables.
Add water and the vegetable broth, then include the potatoes and let simmer for 20 minutes.
Add the diced tomatoes, rice, green beans and the parsley.