30 Minute Bean Soup for 2

• 2 teaspoons margarine (use butter if you prefer)
• 1 celery rib, finely diced
• 1 carrot, finely diced
• 2 tablespoons minced onions
• 2 small potatoes, peeled and finely diced (about 1/2 cup)
• 12 cup cooked lean ham, diced
• 1 (14 ounce) can low sodium chicken broth
• 1 (15 ounce) can great northern beans, drained and rinsed
• 1 teaspoon lemon juice
• 14 teaspoon black pepper (to taste)
• 2 tablespoons instant potato flakes
• green onion, thinly sliced (optional)
• tomatoes, peeled and diced (optional)

1. In a medium saucepan over medium-high heat, melt the butter.
2. Add the celery, carrots and onion.
3. Saute until veggies are tender - 2-3 minutes.
4. Stir in the potatoes and ham.
5. Add the broth, beans and lemon juice.
6. Season with pepper to taste.
7. Simmer until potatoes are tender, about 10 minutes.
8. Stir in the instant potatoes to thicken; use more or less until you get the consistency that pleases you.
9. Optional - serve topped with thinly siced green onions and/or peeled, diced tomatoes.
10. Serve with hot buttered cornbread.

margarine, celery, carrot, onions, potatoes, ham, chicken broth, great northern beans, lemon juice, black pepper, green onion, tomatoes

Taken from www.food.com/recipe/30-minute-bean-soup-for-2-221791 (may not work)