1 meaty ham bone (about 2 lb.)
2 qt. water
4 c. cut up green beans
3 c. cubed, pared potatoes
2 med. onions, sliced
1/4 c. chopped fresh parsley
4 sprigs summer savory, chopped (I use 1 tsp. dried savory)
1 tsp. salt
1/4 tsp. pepper
1 c. light cream, or half & half

Cook ham bone in water in 6 quart saucepan until tender, about 1 1/2 hours. Remove meat from bone and cut in chunks. Put back in soup base. Add green beans, potatoes, onions, parsley, savory, salt and pepper. Bring to boil, reduce heat and simmer, covered, 20 minutes or until veggies are tender. Skim off excess fat. Just before serving, stir in light cream. Makes about 3 1/2 quarts.