Ham and Bean Soup

• 1 cup sliced green onion
• 1 cup diced celery
• 1 clove garlic, minced
• 1/2 tsp. dried thyme leaves
• 4 cups low-sodium chicken broth
• 3 cups water
• 1 can (15) OR
• navy beans
• 2 oz. uncooked elbow macaroni
• 1/2 lb. lean ham, diced
• 1/8 tsp. freshly ground pepper
• 1/4 cup chopped fresh parsley
• 2 to 3 drops hot red pepper sauce

1. In a large saucepan sprayed with nonstick spray, stir-fry green onion, celery, garlic and thyme over medium-high heat for 2-3 minutes, until tender.
2. Add broth and water.
3. Bring to a boil.
4. Meanwhile, puree half the beans at a time in a blender or food processor.
5. Add macaroni, ham, pepper, parsley, hot pepper sauce and beans to boiling soup stock.
6. Simmer, covered, for 30 minutes.

green onion, celery, clove garlic, thyme, lowsodium, water, or, navy beans, elbow macaroni, lean ham, freshly ground pepper, parsley, pepper sauce

Taken from www.foodgeeks.com/recipes/575 (may not work)