Georgia's Navy Bean and Ham Soup

4 Cups Diced Onion
4 Cups Diced Celery
4 cups Diced Carrot
1/4 Cup Diced Garlic
4 #10 Cans of Navy Beans
4 Cups Diced Ham (Skin removed)
6 Bay Leaves (LEAVE WHOLE)
4 Cups Low Sodium Chicken Broth
2 tbsp. Black Pepper
2 tbsp. Salt

REMOVE WHOLE BAY LEAVES BEFORE SERVING

Sautee Onion, Celery, and Carrots in olive oil until tender. Add Garlic Sautee 5 minutes. Add remaining ingredients and bring to boil reduce heat and simmer for 45 minutes to 1 hour. Internal temperature should reach a minimum of 165 degrees. REMOVE BAY LEAVES BEFORE SERVING.

Serving Size: 50 6oz.

Number of Servings: 50

Recipe submitted by SparkPeople user GTROXEL.