Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone. This soup also has lots of mixed vegetables!
- 2 medium carrots, sliced
- 2 celery ribs, chopped
- 1/2 cup chopped onion
- 2 tablespoons butter
- 4 (15.5 ounce) cans great northern beans, rinsed and drained
- 4 cups chicken broth
- 2 cups cubed fully cooked ham
- 1 teaspoon chili powder
- 1/2 teaspoon minced garlic
- 1/4 teaspoon pepper
- 1 bay leaf
In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients; cook for 15 minutes or until heated through. Discard bay leaf before serving.
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