Creole White Bean Soup

2 tbs margarine
1/2 chopped onions, finely chopped
1/4 cup celery, finely chopped
1-1/2 pound ham, cubed (or 1 pound smoked sausage 1/2 inch slices)
One 8 oz can tomato sauce
Two 15-1/4 oz cans Trappey's Navy Beans with Bacon, undrained
1 tsp Trappey's Chef-Magic Kitchen Seasoning
1 tsp salt
1 quart water

Saute onions, celery and bell pepper in margarine; until wilted. Add cubed ham and tomato sauce, simmer 15-20 minutes. Bring Trappey's Navy Beans with bacon to a boil; cream beans (a blender works well). Combine beans with ham mixture. Add water and seasonings. Boil for one (1) hour.

Serves 6.

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Cajun Country -- New Iberia, Louisiana