Senate Bean Soup


1 tablespoon vegetable oil
1 cup chopped onion
2 celery stalks, chopped
3 cloves garlic, minced
6 cups chicken broth
4 (15-1/2-ounce) cans Great Northern beans, undrained
1 cup diced cooked ham
1/4 teaspoon black pepper
1 cup instant potato flakes
2 teaspoons chopped fresh parsley


1.In a soup pot over medium-high heat, heat oil until hot; cook onion, celery, and garlic 5 minutes, or until soft. Add broth, beans, ham, and pepper and bring to a boil. Reduce heat to low and simmer 20 minutes, stirring occasionally.

2.Stir in potato flakes and parsley and continue cooking 15 minutes, or until slightly thickened.