1 slice ham, cubed (or leftover baked ham)
1 med. onion, chopped fine
1 stalk celery, chopped
3 tbsp. butter
1 can chicken broth
Pepper to taste
1 or 2 (3 lb.) jars already cooked Northern Beans (or equal amount of Navy or Northern beans you have prepared yourself)
1 pkg. frozen sliced carrots (steamed to tender stage)

Saute ham, onion and celery in the butter until onion is limp. Pour beans into kettle with ham mixture. Add steamed carrots and the chicken broth. Stir gently and simmer for at least 45 minutes to 1 hour. Keep liquid replenished to soup consistency. Best served with warm cornbread.