Bean Soup with Ham

Dice the ham into small cubes.

Dice the potatoes and carrots into small cubes.

Chop the onion and celery stalks into small pieces.

Mince the garlic.

Finely chop the parsley.

Drain the canned beans in a colander and rinse with cold water.

In a heavy-bottomed pot, melt butter over medium heat and sauté the onion for 1 minute.

Add the garlic to the pot with the onion, stir.

Add the ham and continue to fry for another 1 minute.

Add the celery, carrots, and green peas, stir.

Then add the beans and potatoes, season with salt and pepper. Pour in the chicken broth. Bring to a boil, cover, and simmer the soup over low heat for 20 minutes.

Turn off the heat, add the chopped parsley, and stir. The bean and ham soup is ready.