Navy Bean Soup

[S_Wirth]

Navy Bean Soup

One 1-pound smoked ham steak, cooked and diced
2 med. onions, chopped
1 carrot, shredded
4 cans (16 oz. ea.) navy beans, undrained
1 can (14 oz.) ready-to-use chicken broth
1 cup water
1/4 tsp. black pepper
Salt to taste

In a large soup pot, combine ham, onions, and carrot and saute over med. high heat for 3-5 min., just until onions are tender.

Add remaining ingredients to pot; mix well. Reduce heat to low, cover, and simmer for 15 min., or until heated thru. I like to simmer for much longer and stir occasionally to keep from sticking.

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