Ham and Bean Soup

Prepare as above, except omit dry navy beans,ham hocks, and water. Cook onion and celery in butter as directed in Step 2. Add 4 cups chicken broth, 1 cup cubed cooked ham (5 ounces), and two 15-ounce cans navy beans, rinsed and drained, along with thyme, black pepper, and bay leaf. Omit salt. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until heated through. Makes 5 servings (7 cups).Per 1 1/3 cups: 315 cal., 6 g total fat (2 g sat. fat), 25 mg chol., 2,023 mg sodium, 46 g carbo., 11 g dietary fiber, 21 g protein. Daily Values: 6% vit. A, 10% vit. C, 12% calcium, 22% iron. Exchanges: 1/2 Vegetable, 3 Starch, 1 1/2 Lean Meat

Prepare as above, except after slightly mashing beans, stir in 2 cups sliced carrot and 2 cups sliced parsnip or chopped, peeled rutabaga. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until vegetables are tender. Stir in chopped meat; heat through. Makes 5 servings (8 cups).Per 1 1/2 cups: 277 cal., 5 g total fat (2 g sat. fat), 21 mg chol., 531 mg sodium, 45 g carbo., 15 g dietary fiber, 16 g protein. Daily Values: 111% vit. A, 17% vit. C, 12% calcium, 16% iron. Exchanges: 1 1/2 Vegetable, 2 Starch, 1 Lean Meat