Bean, Bacon and Potato Soup
Source: Romy Rischar - Partyline
Servings: 8-10

6 slices bacon
3 tablespoons flour
1/3 cup chopped green pepper
1 onion -- chopped
3 cups fresh or frozen chopped green beans
2 quarts water
2 cups pared diced potatoes
Few sprigs of chopped dill
1/2 teaspoon celery seeds
Salt and pepper to taste
1/2 cup or more sour cream
2 tablespoons flour

Fry bacon until crisp. Remove and leave about 3 tbsp. fat in cooking pot. Saute the onions and peppers until onions are golden. Stir in 3 tbsp. flour and cook until slightly browned. Add all remaining ingredients except sour cream and 2 tbsp. of flour. Bring to a boil; lower heat to simmer, cover and cook 45 minutes to 1 hour.

Mix together flour and sour cream. Add alittle of hot broth and mix well. Stir into simmering soup along with crumbled bacon. Simmer a few minutes; do not boil.

Let stand for 10 minutes before serving.