White Bean and Ham Soup
2 15-ounce cans white beans (great northern, navy, or cannellini), rinsed and drained
2 medium carrots, diced
1 small onion, chopped
2 tablespoons olive oil
1 14-ounce can low sodium chicken broth
3/4 cup water
1 1/2 cups cubed fully cooked ham
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1 bay leaf
Mash one can of beans; set aside. In a large saucepan, saute the carrots and onion in olive oil. Stir in the chicken broth, water, ham, seasonings, and whole and mashed beans. Cook over medium heat until heated through. Discard bay leaf. Makes 4 to 6 servings.
Glen's Place
