4 slices bacon cut 1/2 inch pieces
2 med. size onions, chopped
6 c. chicken stock or canned broth
4 med. potatoes, peeled and cut into 1/2 inch cubes
2 med. carrots, sliced
1/4 c. chopped parsley
1 tsp. dill weed
1/2 tsp. marjoram leaves
1/4 tsp. white pepper
1 lb. green beans cut into 1 inch lengths
1 lb. Polish sausage, thinly sliced

In a 5 to 6 quart pan, cook bacon over medium heat until crisp. Remove drain, set aside discard all but 1 tablespoons drippings.

Add onions, cook until soft. Stir in stock, potatoes, carrots, parsley, dillweed, marjoram and pepper. Simmer until potatoes are soft.

Remove 1/2 vegetables and blend return to pan. Add green beans and sausage bring to boil, cook uncovered until beans are tender. 6 to 8 servings.