2 (15 oz.) cans great northern or navy beans, drained
2 (14 1/2 oz.) cans chicken broth
1 (16 oz.) can sliced potatoes, drained
1 (16 oz.) can diced carrots, drained
1/2 lb. fully cooked ham, cut into bite size pieces (1 1/2 c.)
1/2 c. onion, chopped
1/4 c. dried parsley flakes
1 bay leaf
1/4 - 1/2 tsp. pepper

In a large kettle or Dutch oven combine all ingredients. Bring to a boil; reduce heat. Simmer, covered, 20 minutes. Skim off fat, if necessary. Remove bay leaf. Serve at once, or transfer to a 2 1/2 quart moisture and vapor proof freezer container; cool. Seal, label and freeze up to 6 months.