1 smoked pork tenderloin (1 - 1 1/2 lbs.)
1 lg. onion, diced
2 ribs celery
1 sm. bunch parsley, tied
3 lg. carrots, sliced
2 bay leaf
6 c. fresh green beans, stems removed
Salt & pepper to taste
1 pt. sour cream
5-6 qt. water
2 med. potato, peeled & cubed

Place smoked tenderloin, onion, celery, parsley, bay leaf in 8 quart stockpot. Add 5-6 quarts of water or 3/4 pot. Simmer for about 2 hours or until tenderloin is fork tender.

Remove tenderloin to platter. Remove celery, parsley, bay leaf and discard. Save cooking liquid.

To liquid in pot, add beans, potato and carrot. Cook until fork tender. Skim any visible fat from surface. With potato masher, mash green beans/potato/carrot to a coarse puree.

Cube tenderloin and return to pot. Add sour cream and salt and pepper to taste. Heat gently, if necessary but do not boil.