4 hot dogs
1 onion
2 carrots
1 rib celery
6 sm. red potatoes
1/4 lb. green beans
1 tbsp. olive oil
1/4 tsp. thyme
Salt and pepper
3 1/2 c. chicken stock or canned broth
3 tbsp. chopped fresh parsley

Slice hot dogs. Chop onion and carrots. Slice celery. Cut potatoes in small cubes. Cut green beans into approximately 1 inch lengths. Cook hot dogs in a soup pot over medium heat until browned, about 3 minutes. Remove.

Add oil, onion, carrots, celery, thyme and 1/2 teaspoon salt. Cook over medium heat until onion is soft, about 5 minutes. Add stock, 1 cup water and potatoes and bring to a boil.

Reduce heat and simmer until potatoes are cooked, about 5 minutes. Add string beans and cook until tender, about 10 minutes. Stir in parsley, hot dogs and pepper and heat through. Serves 6.