Quick Ham & Bean Soup

2 medium carrots, sliced
2 celery ribs, chopped
1/2 cup chopped onion
2 tablespoons butter
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1 bay leaf

In a large saucepan, sauté the carrots, celery and onion in butter until tender.
Stir in the remaining ingredients.
Bring to a boil.
Reduce heat; cook for 15 minutes or until heated through.
Discard bay leaf.

Yield: 7 servings.