Ingredients

3 carrots, peeled and shredded
2 medium potatoes, peeled and diced
3 stalks celery, sliced
1 medium onion, diced
2 c. cubed, cooked ham
4 (15-oz.) cans navy beans (low sodium) – can substitute soaked, cooked dry beans
1 tsp. garlic powder
½ tsp. onion powder
12 c. water
Salt and pepper to taste

Directions

Place carrots, potatoes, celery, onion and ham in a large pot. Rinse and drain the beans. Add to pot. Add water, garlic powder, onion powder, salt and pepper. Cook soup on medium to high heat until vegetables are soft, approximately three hours.

Makes eight servings. Each serving has 240 calories, 2 g fat, 17 g protein, 39 g carbohydrate, 12 g fiber and 350 mg sodium.