| 2 cups | 1-inch cubes unpeeled baking potatoes (about 3 medium) |
| 3/4 cup | Finely chopped onions (about 1 1/2 medium) |
| 1/2 cup | Finely chopped carrot (about 1 medium) |
| 1/2 cup | Chicken broth |
| 2 tablespoons | Tomato paste |
| 1/4 teaspoon | Salt |
| 1/4 teaspoon | Peper |
| 2 cloves | Garlic, finely chopped (about 1 teaspoon) |
| 2 tablespoons | Chopped fresh parsley |
Cook all ingredients except parsley in 2-quart saucepan over medium-low heat 25 - 30 minutes, stirring occasionally, until potatoes are tender. Stir in parsley.