Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons olive oil
½ cup finely chopped onion	Washed, peeled and finely chopped
¼ cup celery	Washed, trimmed and finely chopped
2 (12 oz.) cans, reduced sodium canned navy beans	Drained and rinsed
6 cups low sodium chicken or vegetable broth
½  lb. lean ham, diced
½ teaspoon garlic powder
1/4 teaspoon ground black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Place the olive oil into a large stock and set over medium heat.
2	Once hot, add the onion, celery and cook until the onions are translucent, approximately 6 to 7 minutes.
3	Add the remaining ingredients and stir to combine.
4	Increase the heat to high and bring just to a boil.	Cook until internal temperature reaches 135°F.