Soups

Ingredients:
2 tablespoons olive oil
1 cup diced celery
1 cup chopped onion
Salt and pepper
2 cloves garlic, minced
2 cups diced potatoes
2 to 3 cups diced ham
6 to 8 cups chicken stock
3 cans (15 1/2 ounce each) great northern beans, drained and rinsed
2 tablespoons chopped fresh parsley or dill (optional)

Directions:
Heat oil in a soup pot. Add celery and onion. Sauté for about 4 minutes, or until they just start to soften. Season with salt and pepper. Add garlic and cook 30 seconds stirring constantly. Add ham, potatoes, beans and 6 cups stock. Bring to a boil. Turn down and simmer until potatoes are tender, about 10 to 15 minutes, stirring occasionally.

You can use a potato masher to mash up beans to thicken a bit if you like. Taste to see if more salt and pepper is needed. If too thick add more chicken stock. Serve in bowls with fresh parsley or dill on top