Bean Soup 2

shared by Patty H. (I was hungry for a ham and bean type soup and I found the last of the leftover Thanksgiving ham in the freezer so when I found this recipe, it hit the spot. This is Bean Soup 2 because the other bean soup recipe I have involves having to soak and cook the beans. For this one, just open the cans! This was very, very tasty.)

Ingredients:

1 large onion, chopped medium
1 tsp. freshly ground black pepper
4 cups chicken broth
1 T. dried parsley
3 - 15 oz. cans navy beans, drained & rinsed
2 bay leaves
1 1/2 cups diced ham
2 T. olive oil
2 medium carrots, sliced
2 ribs celery, sliced
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
pinch of sage

Directions:

1. In a large soup kettle, over medium-high heat, saute onion, carrots and celery in hot olive oil, about 5 minutes, stirring often.
2. Add parsley, salt, pepper, garlic powder, chicken broth, navy beans, bay leaves, sage and diced ham; bring to a boil. Reduce heat and simmer about 15 to 20 minutes, stirring occasionally.
3. Remove bay leaves and serve.