Traditional Mennonite Green Bean Soup

1. 1

   In a large stock pot, add vegetables to broth and simmer until vegetables are well done, about an hour.

2. 2

   Half an hour before serving, add finely shredded parsley and savory, which has been tied for easy removal. (I usually just throw a spice ball with this stuff in it along with the veggies and leave it in there for the full hour).

3. 3

   Remove herbs and add 2 to 3 tablespoons sour cream. Combine and serve.

4. 4

   Or, instead of adding sour cream, just serve with cream or milk at the table.

No additional tips available.