* 1 Tbsp. vegetable oil * 1 c. chopped onion * 2 celery stalks, chopped * 3 clove garlic, minced * 6 c. chicken broth * 4 (15-1/2-ounce) cans Great Northern beans, undrained * 1 c. diced cooked ham * 1/4 tsp. black pepper * 1 c. instant potato flakes * 2 tsp. chopped fresh parsley
What to do:
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.