#1956 - Potato and Sausage Soup

(by Shirley McNevich)

1lb. pork sausage (cut into coin shaped pieces)
1 cup chopped celery
1/2 cup chopped onions
1/2 tsp. salt
1/2 tsp. pepper
2 TBSP flour
1 - 14.5oz. can Swanson's chicken broth
1/2 cup water + 1/4 cup water
4 red potatoes (peeled and cut into bite sized pieces)
1 cup milk
1 cup canned cut green beans (drained)
1/8 to 1/4 cup chopped fresh parsley

In a skillet over medium heat add 1/4 cup water and the sausage pieces--stir cook until sausage is browned. Drain sausage and reserve 1 TBSP of the grease. Set sausage aside. In the same skillet add the reserved grease, chopped onions, chopped celery, salt, pepper and parsley--cook/stir over medium heat until tender. Add flour--stir and cook for a minute. Slowly add chicken broth and 1/2 cup water--stir/cook until mixture comes to a boil. Pour mixture into a Dutch oven and add potato pieces--stir, cover--turn heat to simmer and simmer until potatoes are tender. Add milk, green beans and sausage--stir cook over medium heat until sausage and beans are hot.