Put this soup together with left over ham and mashed potatoes, but it is so good you may want to make it even if you don't have leftovers.
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
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.
*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.
When ready to serve, remove bay leaves. Add salt and pepper to taste.
Nutritional Information per serving:
Calories: 320 Fat, gm.: 6 Protein, gm.: 23 Carbs, gm. 44 Cholesterol, mg.: 25 Fiber, gm.: 9.4