|Bacon slices||6 , cut in 1/2 inch pieces|
|Onion||1 Small, diced|
|Green pepper||1 , diced|
|Water||3 Cup (48 tbs)|
|Frozen green beans/Mixed vegetables||10 Ounce, thawed (1 Package)|
|Dill weed||1⁄2 Teaspoon|
|Chicken bouillon cubes||4|
|New white potatoes||3 Medium|
|Milk||1 Cup (16 tbs)|
Cook bacon in a 5-quart Dutch oven over me-dium heat until crisp.
Drain, reserving 3 table-spoons of the drippings in pan.
Add onion and green pepper; cook, stirring, until soft.
Add water, beans, dillweed and bouillon cubes.
Peel potatoes, if desired, and dice; add to pan.
Sim-mer, covered, until potatoes are tender when pierced, about 25 minutes.
Stir corn-starch into yogurt; stir into soup.
Cook, stirring, until hot and thickened.
Add garlic salt and pepper.
Garnish with reserved bacon.