1 lb. bag Goya 16 bean soup mix
1 finely chopped small onion
2 finely chopped medium carrots
2 sliced celery stalks
(approx) 1/4 - 1/3 pound sliced lean ham, cut into small squares
(approx) 1/4 cup (depends on total ingredients) virgin olive oil
Ground paprika (optional)
14.5 ounce can diced tomatoes
3 packets HERB-OX sodium free bouillon
3 cups water
Corn starch (optional)

Soak beans overnight, drain and rinse.

Mix onion, carrots, celery, ham and olive oil in a large pan or dutch oven. Sprinkle mixture with ground paprika, to taste, once or twice as it cooks. Cover and saute on medium to high heat until vegetables are tender.

Combine water and bouillon, heat in microwave for one minute, then stir to finish mix. Add bouillon mixture, tomatoes, and beans, then simmer covered at low heat for one hour.

Add a mixture of corn starch and cold water to thicken, if needed.

Tip: Soup can be frozen for later use -- great for brown-bagging.

Submitted by: Brad Bates