My great-grandmother was the first in our family to make this veggie-filled soup. It’s been a favorite ever since. I make it whenever I crave something warm and soothing. I use my own homegrown beans, carrots, onions and potatoes.
—ELVIRA BECKENHAUER OMAHA, NE
PREP: 15 MIN. • COOK: 30 MIN. • MAKES: 6 SERVINGS
4 cups water
2 cups fresh green beans, cut into 2-inch pieces
1 1/2 cups cubed peeled potatoes
1 cup cubed fully cooked ham
1/2 cup thinly sliced carrot
1 medium onion, diced
1 bay leaf
1 sprig fresh parsley
1 sprig fresh savory or 1/4 teaspoon dried savory
1 teaspoon beef bouillon granules
1/4 teaspoon pepper
1/2 teaspoon salt, optional
In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.