1 ham bone with some ham
OR
1.5 lb. sausage, Kansas (in this section)
2 lb. potatoes, chunked
2 cans green beans
3/4 - 1 c. sweet or sour cream
dill weed (with ham soup only)
Put potatoes in a pot of water and begin gently cooking; include ham/bone if making ham soup. If making sausage soup, heat a large skillet and make TEENY sausage patties and fry them until brown and yummy; drain on paper towels.
When potatoes are getting soft, remove ham bone and pick off meat. Put ham or sausage back into pot and add green beans. Heat through. Just before serving, add cream. For ham soup, add dill: 1-2 t. or to taste.
