Ham and Bean Soup

Taste of Home Magazine, Recipe Card Collection, Comforting Classics to Warm You Up.

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2 medium carrots, sliced
2 celery ribs, chopped
1/2 cup chopped onion
2 tablespoons butter
4 cans (15 1/2 ounces each) great northern beans, rinsed and drained
4 cups chicken broth
2 cups fully cooked cubed 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. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.

Yield: 7 servings