Bean Soup

Thanks to my sister-in-law, Kelley, for sharing her bean soup recipe so I could use up some of my left over Easter ham. Fab recipe!

-3 cups diced ham
-1 1/2-2 cups chopped carrots
-1 small onion, chopped
-3 cans of pinto beans, rinsed
-1 can of chicken broth
-1 T brown sugar
-1 t salt
-1 t pepper
-1/2 cup heavy cream
-Water to fill

Combine all ingredients in large pot. Cook on low for about 3 hours or unitl soup has thickened and veggies are tender. Add water as needed to keep a steady fluid base and so soup doesn't burn. Serve with warm French or Italian bread for dipping.

From the kitchen of Kelley Midagliotti