Ham And Bean Soup Or Ham And Potato Soup

• 3/4 to 1 lb. Cook's ham slice
• 2 cans Swanson vegetable broth
• 1 can chicken broth
• 3 stalks celery
• 3 carrots
• 1 medium onion
• 1/4 tsp. fresh ground pepper
• 3 cans navy beans (not drained) or 3 to 4 potatoes, cubed (with or without skins)
• 1 stick butter (be sure to use real butter)
• 1/2 c. flour
• 3 c. milk (skim works, whole is richer or anything in between)
• 1/8 tsp. fresh ground pepper

1. In large soup pot, add ham, cubed into 1/4 to 3/8-inch cubes, pepper, broth, celery, carrots, onion and beans (cubed potatoes if you are making potato soup), all cut into soup size chunks. Bring to a boil, then turn down to simmer while you thicken milk.

ham slice, vegetable broth, chicken broth, stalks celery, carrots, onion, fresh ground pepper, navy beans, butter, flour, milk, fresh ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4472 (may not work)