Cut up and cook until tender 1 quart of green beans, 1 small onion, 1 large potato, and 2 small carrots. Meanwhile make a gravy of 2 tablespoons fat and a heaping tablespoon of flour. Brown over medium heat. Do this in a heavy skillet. When brown, add about 2 cups of water depending on how thick you want the soup. Add cooked vegetables to gravy. Add seasoning - salt and pepper and a little vinegar to taste.