Ingredients

Preparation 15 minutes, cooking time 20 minutes

Four 15-ounce cans navy or Great Northern beans, rinsed and drained
1 1/2 cups diced cooked ham
1 large onion, chopped
1 cup sliced celery
1 teaspoon dried thyme or sage, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon bottled minced garlic
Two 24-ounce cans reduced-sodium chicken broth
3 cups water
Fresh cilantro sprigs (optional)

Directions

In a Dutch oven, combine drained beans, ham, onion, celery, thyme, pepper and garlic. Stir in chicken broth and water. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until vegetables are tender.

Serve immediately. Or: Transfer soup to a storage container; cover and chill for up to 48 hours.

Garnish each serving with cilantro if desired. Makes 8 servings.

Nutrition information per serving: 323 cal., 4 g total fat (1 g saturated fat), 14 mg chol., 1,629 mg sodium, 50 g carbo., 12 g fiber, 23 g pro.