- 2 large cans of navy beans
- 5 cups chicken broth
- 3 carrots, chopped
- 3 stalks of celery, chopped
- 2-3 cups chopped ham
- 1 small onion, finely chopped
- 2 tbsp olive oil
- a pinch of salt
- a pinch of black pepper
In a casserole pot, heat up olive oil and toss in onions, ham, celery, and carrots.
Cook in moderate heat for 2-3 minutes.
Add in chicken broth and navy beans.
Add in salt and pepper.
Bring to a boil.
Once boiling, turn down heat and continue to cook for 20-30 minutes.
Add more salt and pepper depending on your preference.
Serve with your favorite bread.