Potato Bean Soup is a hearty thick soup filled with vegetables and healthy goodness. 

Ingredients

• 1 onion, chopped
• 1/2 cup celery, chopped
• 2 carrots, chopped
• 1 tomato, chopped (I use a 14 ounce can of diced tomatoes)
• 1 cup frozen corn
• 1 clove garlic
• 2 teaspoons melted butter
• 6 cups chicken broth (48 ounces)
• 1 cup zucchini, chopped
• 2 potatoes, chopped
• 1/4 cup pasta (any small pasta)
• 2 teaspoon dill weed
• 1-15 ounce can Great Northern Beans, drained
• 1 cup ham, chopped
• 1 tablespoon flour
• 1/2 cup sour cream
• 1/2 teaspoon pepper and salt each

Directions

• Melt butter in a large pot, stir in celery, onion, carrots and garlic.  Cook for four minutes over medium heat.  Stir in broth, potatoes, pasta, zucchini, ham and dill.  Heat to boiling, reduce heat. Simmer covered for 20-25 minutes.  Add corn, tomatoes and beans last.  In a small bowl, stir together sour cream, flour, salt and pepper.  Stir in potato mixture.  Cook until thick.

Notes

This soup is a great way to use leftover ham.