Traditional Mennonite Green Bean Soup - cooking recipe

Ingredients

2 quarts ham stock
2 medium onions, diced
6 cups green beans, chopped into 1/2 \" - 1-inch lengths
1 1/2 cups potatoes, peeled and diced
fresh parsley
summer savory

Preparation

In a large stock pot, add vegetables to broth and simmer until vegetables are well done, about an hour.
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).
Remove herbs and add 2 to 3 tablespoons sour cream. Combine and serve.
Or, instead of adding sour cream, just serve with cream or milk at the table.