Ham and bean soup is satisfying meal, low in fat

This version of a classic bean soup is packed with satisfying old-fashioned flavor and enough nutrition to make a main dish. The one thing it doesn't have won't be missed: It's low in fat. To round out the meal, serve it with warm tortillas, corn bread or corn muffins.

Savory Ham and Bean Soup

(Prep: 15 minutes, cook: 20)

Four 15-ounce cans navy or Great Northern beans, rinsed and drained

1 1/2 cups diced cooked ham

1 large onion, chopped

1 cup sliced celery

1 teaspoon dried thyme or sage, crushed

1/2 teaspoon ground black pepper

1/4 teaspoon minced garlic

Two 24-ounce cans reduced-sodium chicken broth

3 cups water

Fresh cilantro sprigs (optional)

In a Dutch oven, combine drained beans, ham, onion, celery, thyme, pepper and garlic. Stir in chicken broth and water. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until vegetables are tender.

Serve immediately. Or: Transfer soup to a storage container; cover and chill for up to 48 hours.

Makes 8 servings.

Nutrition information per serving: 323 cal., 4 g total fat (1 g saturated fat), 14 mg chol., 1,629 mg sodium, 50 g carbo., 12 g fiber, 23 g pro.

(Recipe from "Simple Everyday Meals," Better Homes and Gardens, $4.99)