Creole White Bean Soup
1/2 cup minced onion
1/2 cup minced celery
1/4 cup chopped bell pepper
2 tablespoons butter
1 1/2 pounds cooked ham, cut in 1″ cubes
1 pound smoked sausage, sliced 1/2″ thick
8 ounces tomato sauce
2 cans navy beans with bacon (16 oz each)
4 cups water
salt and pepper
In large saucepan, cook onion, celery and bell pepper in butter until soft. Add ham and tomato sauce; simmer 15 to 20 minutes.
In separate saucepan, bring navy beans with bacon to boil. Puree beans and their liquid in a food processor or blender; add to ham mixture.
Add the water; season to taste and simmer for 1 hour.
Serve piping hot.