4 thick slices bacon, cut into 1-inch pieces
1 medium onion, thinly sliced
3 c. fresh green beans, cut into 1-inch pieces
8 to 10 small, new, red potatoes (1 to 2-inches in diameter; unpeeled)
2 c. water
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (10.5 oz.) can cream of mushroom soup
1/2 c. canned sliced mushrooms

In a large kettle with a lid or a Dutch oven, place bacon pieces and onion slices. Over medium heat, cook until bacon is lightly brown and onion is crisp-tender. Add green beans, potatoes, water, salt and pepper; bring to a boil. Reduce heat, cover and simmer until potatoes will break when pierced with a fork. Drain liquid from potatoes, reserving 1 1/2 cups of the liquid and return to the potatoes in the kettle. Add canned soup and sliced mushrooms. Stir gently to blend. Return to medium-low heat for 5 to 8 minutes, covered. Remove from heat and allow to stand about 20 minutes for flavors to marry.

Serves 8.

If desired, serve with a sprinkle of grated Parmesan cheese and toasted almond slivers.