This is, of course, best with fresh-from-the-garden green beans, but frozen beans work equally well. The original recipe calls for an additional dollop of sour cream before serving, but I've grown up on this stuff just served with milk or half-and-half cream at the table. When I make this now, instead of boiling a ham bone for the stock, I slice up a pound or two of farmer sausage to make the stock and then just leave the meat in the soup. It's a mild soup, so some people add salt or chicken bouillon to give it a little extra flavour. You can also add other fresh veggies as well, like peas and chopped carrots. This is usually served with fresh New Bothwell cheese (here in Manitoba, anyway) and homemade buns.