3 cups of green broad beans, shelled
3 cups of carrot, cubed
3 cups of green beans, chopped
2 cloves of garlic
3 spoons of butter
1 small bag of crema de leche
1 cube of chicken boullion
Cook the broad beans in water until they are soft.
Separately, cook the carrots and green beans.
Melt the butter and add the boullion and garlic; mix well.
Allow this to cook for a few minutes, then stir in the vegetables. Finally, add the crema de leche and stir.