1/2 lb green beans, trimmed, halved
1 lg onion, peeled, chopped
1 cup, each, chopped carrots and celery
2 tbsp. butter
1-1/2 lbs baking potatoes, peeled and cubed
1 (32 oz container) vegetable stock
2 cups 1% milk
1/2 lb smoked ham, diced
1 tbsp, each, chopped fresh parsley and fresh dill

In a saucepot of boiling water, cook green beans for 2 minutes. Drain.

In a pot over medium high heat, cook next 3 ingredients in butter for 2 minutes. Add potatoes, stock and milk. Over high heat, bring to boil. Reduce heat to medium. Cover, let simmer for 20 minutes.

In a blender, puree 1-1/2 cups mixture, stir back into pot. Add beans and last 3 ingredients. Cook 2 more minutes.

Very hearty and flavorful soup. I serve this with biscuits.

Submitted by: Sherry Monfils