German Bean And Sausage Soup

• 2 slices bacon
• 1/2 c. (1 medium) chopped onion
• 1 c. (2 medium) sliced carrots
• 1 c. (1 medium) cubed, peeled potatoes
• 1/4 c. chopped fresh parsley
• 1/4 tsp. pepper
• 2 c. water
• 8 oz. (1 1/2 c.) thinly sliced Polish sausage
• 1 (16 oz.) can green beans (undrained)
• 1 (16 oz.) can Great Northern beans

1. In large saucepan, cook bacon until crisp; drain, reserving 1 tablespoon drippings.
2. Crumble bacon; set aside.
3. Saute onion in reserved drippings until tender.
4. Add carrots, potatoes, parsley, pepper and water; bring to a boil.
5. Reduce heat; cover and simmer for about 20 minutes, or until vegetables are tender.
6. Add sausage, beans and reserved bacon; heat thoroughly.
7. Makes 6 (1 1/4-cup) servings.

bacon, onion, carrots, potatoes, fresh parsley, pepper, water, sausage, green beans, great northern beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=357044 (may not work)