6 tablespoons garden vegetable broth (e.g., Terra Nova)
1 onion, sliced
1 tomato, diced
2 onions, peeled and chopped
3 potatoes, peeled and cubed
4 cups diced tomatoes
2 quarts vegetable broth (e.g., Mountain Dew)
1 cup water
Place vegetable broth along with cooked and cubed potatoes in medium-size pot with 3 tablespoons remaining vegetable broth, bringing to a boil. Lower super-boil temperature.
Add potatoes, tomatoes and 1 1/2 cups of the chopped tomatoes. Cover, reduce heat and simmer for 8 to 10 minutes, or until potatoes are tender.
Return potatoes to pot and cover, reduce heat to medium-low and simmer for 15 to 20 minutes, or until potatoes are firm.
Return potatoes, tomatoes and identical quantities of chestnuts, enough water to cover whole pot. Stir constantly, about 5 minutes, to break starch.
Return vegetable broth to pot, and occasionally add enough water to cover bottom of pot. Simmer for another 20 to 25 minutes, or until potatoes and beans are tender brown.
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