1 tbsp. butter
4 slices bacon, diced
1 lg. chopped onion
1 minced garlic clove
1 lb. fresh green beans
3 med. tomatoes, quartered
3 lg. new potatoes, cut into chunks
1 tsp. chopped parsley
Salt and pepper to taste
3/4 c. chicken broth
1/4 c. water

Melt butter in large skillet. Add bacon and onions and saute lightly, tossing all the time, until bacon begins to brown. Add remaining ingredients and bring to a boil. Reduce heat, cover tightly and cook slowly 30 to 35 minutes or until vegetables are tender. Makes 8 servings.