2 lb. meaty ham bone
2 qts. water
4 c. cut up green beans
3 c. cubed potatoes
2 med. onions, sliced
1/4 c. chopped parsley
1 tsp. dried savory
1 tsp. salt
1/4 tsp. pepper
1 c. light cream

Cook ham bone in water in 6 quart pan until tender, approximately 1 1/2 hours. Remove meat from bone and cut into chunks. Add to soup stock along with beans, potatoes, onion, parsley, savory, salt and pepper. Bring to boil, reduce heat and simmer, covered 20 minutes or until vegetables are tender. Skim off excess fat. Just before serving, stir in cream. Makes about 3 1/2 quarts.