Turkey Ham and Bean Soup

1 tablespoon light olive oil

1 medium onion, chopped

4-5 celery stalks, peeled and chopped

4 carrots, chopped

¼ teaspoon pepper

4 cups water

2 tablespoons Better Than Bouillon chicken base

32 ounces chicken stock

1 pound (about 2¼ cups) split peas or cranberry beans

¼ pound turkey ham, cubed

Coat bottom of soup pot with cooking spray. Heat the olive oil and sauté the onions, celery and carrots until liquid begins to pool in pot. Stir in pepper well.

Add water, chicken base, chicken stock, dried beans and turkey ham; cover and bring to boil. Reduce to high simmer and cook about 3 to 4 hours. The consistency should be thick and the vegetables thoroughly cooked.

Serves six to eight.

Nutrition values per serving: 240 calories, 3 g fat (0.5 g saturated), 37 g carbohydrates, 14 g fiber, 18 g protein, 25 mg cholesterol, 360 mg sodium.