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Ham and White Bean Soup

Make a meal of this soup full of vegetables, beans and ham. It is thickened with mashed potatoes. You can use left-over ham and mashed potatoes but it is so good you may want to make it even if you don't have leftovers.




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1 tablespoon canola oil
1 large onion, chopped
3 stalks celery, diced
2 cups shredded or finely diced carrots
3/4 pound lean ham (2 cups diced)
6 cups fat-free chicken broth
2 cans (15 ounces each) great northern beans, undrained
2 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon thyme
2 cups mashed potatoes or 2 medium potatoes, peeled and cubed*
salt and pepper to taste


*If you do not have left-over mashed potatoes, cook 2 potatoes in a small saucepan until tender. Drain and mash the potatoes. Add to the soup. The potatoes help to thicken the soup.




Ham and Bean Soup; Donna's Recipe of the Month

In a large soup pan, heat oil. Add onion and cook until translucent.


Add celery and carrots and cook for 5 minutes. Remove vegetables from pan and set aside.


Add ham to pan and cook over medium-hot heat just until ham is beginning to brown. Return reserved vegetable to pan. Add broth, beans, bay leaves, Worcestershire sauce, mustard and thyme. Bring to a boil, reduce heat and simmer until vegetables are tender. Add mashed potatoes.


When ready to serve, remove bay leaves. Add salt and pepper to taste.


Serves 6


Nutrition Information Per Serving


Calories 320

Fat, gm. 6

Protein, gm. 23 

Carbs, gm. 44

Cholesterol, mg. 25 

Fiber, gm. 9.4