Recipe(tried): Bean and Ham Soup

BEAN AND HAM SOUP

3 (15 ounce each) cans Great Northern Beans
2 (14 ounce each) cans chicken broth
1 tablespoon oil
1 small onion, diced
8 ounces cooked ham, diced
1/4 teaspoon black pepper

Rinse and drain beans. Process one can of beans and half of chicken broth in a food processor until smooth. Set aside.

Heat oil in a large pot over medium-high heat. Add onion; cook and stir until onions are tender. Stir in diced ham; cook until lightly browned. Add bean puree, remaining beans and remaining chicken broth. Add some water here if needed for soupier consistency. Bring to a boil. Reduce heat and simmer for 10 minutes. Stir in pepper.

Yield: 3 big bowls or 5 small ones