Garden Vegetable Soup-Karen1 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.