2 medium carrots - sliced
2 celery stalks - chopped
1/2 cup chopped onion
2 tablespoon butter
4 cans (15 1/2 ounces each) great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham or smoked ham shank
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1 bay leaf

In a large saucepan, suite the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Throw away bay leaf.

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