Recipe Details
Cook Time: 15 Minutes
Yield: 7 Servings
Ingredients:
- 2 carrots, sliced
- 2 celery sticks, sliced
- 1 onion chopped
- 2 Tbsp butter
- 4 cans (15 ½ oz) great northern beans, rinsed and drained
- 4 cups chicken broth
- 2 cups cubed cooked ham (I use the leftover from Christmas or Easter ham)
- 1 tsp chili powder
- ½ tsp minced garlic
- ¼ tsp pepper
- 1 bay leaf
In a large saucepan, sauté the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat. Cook for 15 minutes or until heated through. Discard bay leaf.