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Easy Navy Bean Soup

2 cups dry Navy Beans
Water
1/2 cup carrots, chopped
1 medium onion, chopped
1 cup lean ham, chopped (can use a leftover ham bone or any other leftover meat; remove fat before cooking)
Salt and pepper to taste

1. Soak beans overnight; drain and rinse beans.
2. Put the soaked beans, 6 cups of water, the carrots, onion, and meat in a large pan and bring it all to a boil. Turn the heat to low and cook 2 hours (until the beans are tender.) If needed, add more water while the beans are cooking.

Makes 3 servings.

NUTRITIONAL INFORMATION (per serving)*
Servings per recipe: 3
Serving size: 3/4 cup
Calories: 227
Carbohydrates: 42g
Fat: 2g
Cholesterol: 6mg
Protein: 19g
Fiber: 10g
Sodium: 156mg

FOOD EXCHANGES
2 starch
1 fruit
1 protein

*Nutritional analyses were done using dry beans.

Recipe provided courtesy The Michigan Bean Commission.