2 c. milk
2 c. canned Great Northern beans
1 c. ham, chopped, baked, & cooked
1/2 tbsp. black pepper, coarsely ground
1 tbsp. parsley, chopped

Heat the milk; stir in the beans, ham, pepper and parsley and simmer for 20 minutes.

NOTE: Canned beans are better for this soup than dried ones you cook yourself. They hold up better and won't get mushy. Serves 4.