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

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.

In smaller but heavy pot, melt butter with pepper over medium+ heat. Add flour while whisking. It will get pasty. Slowly add milk while stirring with the whisk constantly. Keep stirring until it boils or just before; the mixture will be quite thick. Be careful not to scorch the milk. By now the vegetables should be cooked. Combine; stir and enjoy.

Remember to scrape the gooey stuff from the milk pot with a spatula; that's the best part. Start to finish, this recipe should only take 25 to 30 minutes.