Got this from Cinnamon Hearts web site last year. It's now a family
favorite especially when the cold weather comes to stay.

NAVY BEAN SOUP WITH HAM


A quick-soak method is used for the beans. If you prefer soaking the beans
overnight, skip the first paragraph and proceed with the recipe. From Skinny
Comfort Foods, ©1996 by Sue Spitler, published by Surrey Books, Inc.


8 ounces dried navy OR Great Northern beans, washed and sorted
Water to cover
1-1/2 cups (8 ounces) cubed lean smoked ham, visible fat trimmed
2/3 cup chopped onion
2/3 cup chopped carrots
1 rib celery, thinly sliced
2 cloves garlic, minced
1 Tbsp vegetable oil
1 Tbsp flour
4 cups reduced-sodium chicken broth
1 cup water
1/4 tsp dried thyme
1 bay leaf
Salt and pepper to taste

Cover beans with 2 inches of water in large saucepan; heat to boiling and
boil, uncovered, 2 minutes. Remove from heat and let stand, covered, 1 hour;
drain.

Sauté ham, onion, carrot, celery and garlic in oil in large saucepan until
vegetables are tender, 5 to 8 minutes. Stir in flour; cook over medium heat
1 minute.

Add beans, broth, water, and herbs to the saucepan; heat to boiling. Reduce
heat and simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours.
Discard bay leaf; season to taste with salt and pepper.

Makes 6 Servings (1-1/4 cups each).

Sodium Alert! This recipe is not suitable for those on salt-restricted meal
plans.

Per Serving: 223 Cal; 4 g Total Fat (1 g Sat Fat); 30 g Carb; 22 mg
Cholesterol; 639 mg Sodium; 20 g Protein. Exchanges: 2 Bread/Starch; 2 Very
Lean Meat.