In Dutch oven combine pork, condensed chicken broth, vinegar, salt, rosemary and pepper. Bring to boil over high heat. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. Add potatoes, carrots, celery, green beans and onions. Re-cover and simmer 40 to 50 minutes longer or until potatoes and carrots are tender. Add zucchini; cover and simmer 5 minutes longer. Stir in soup. Combine flour and small amount of e. Milk to make a paste; gradually stir in remaining e. Milk. Add to meat and vegetable in pot. Cook and stir over medium heat until mixture boils and thickens. Makes about nine 1 1/2 cup servings.