Garden Vegetable Soup-Karen

1 stick butter or margarine

1 cup chopped onion

1 cup chopped carrots

1/4 cup chopped celery

2 cups chopped green onions

2 cups chopped scallions

2 quarts chicken or beef stock

3 ripe tomatoes, peeled and quartered

1 pound fresh green beans

2 tablespoons parsley flakes

1/4 pound salt pork (optional)

1 teaspoon fresh dill, minced

Salt and pepper, to taste

In a large skillet, saute' onions, carrots, celery, green onion and scallions in butter or margarine. Stir in tomatoes, green beans, parsley and salt pork; simmer 1/2 hour. Stir occasionally. Pour ingredients into soup kettle and add 2 quarts beef or chicken stock. Cover and cook over low heat, about 2 hours. Stir occasionally.