2 (16-oz) cans Navy beans, drained and rinsed
1 can reduced fat chicken broth
2 c. water
1 (6-oz) package diced 97% fat-free ham
1 c. finely chopped onion
1 c. finely chopped celery
1 c. shredded carrots
2 c. diced, cooked potatoes
1/2 tsp. minced garlic
1/2 tsp. pepper
1 tsp. salt

In large saucepan, cook potatoes until tender. In another large saucepan, combine navy beans, chicken broth, water, ham, onion, celery, and carrots. Bring mixture to a boil. Stir in potatoes, garlic, pepper and salt. Lower heat, cover and simmer for 30 minutes.

Serves 6 (1-1/2 cup servings).