Recipe(tried): Fast Ham and Bean Soup

Here is the quickest bean soup recipe I've seen -- and
it's good, too!

Fast Ham and Bean Soup
from the Louisville,KY, Courier-Journal, fall 95
Serves 4 to 6

1 tablespoon vegetable oil
1/2 to 1 cup diced ham (2 to 4 ounces)
1 onion, diced
1 carrot, peeled and diced (optional)
1/2 teaspoon red pepper flakes
3 cans (one-pound each) white beans
1 can (16-ounce) low-sodium chicken broth (or to taste)
salt and pepper to taste

If you're making corn bread to go with this dish, get it into the oven before you start the soup.

Heat oil in a soup pot. Add ham, onion, and carrot (if using) and cook 5 minutes over medium-high heat, stirring occasionally. Add red pepper flakes and 2 cans of beans. Mash with a potato masher to a rough mixture (don't worry about mashing every bean) or by mixing briefly with a hand-held mixer set on low speed. Add chicken stock and remaining beans and simmer 10 minutes to heat through. Season with salt to taste and lots of (freshly ground) black pepper.

Sprinkle with minced red bell pepper if desired. Serve with corn bread.