Cajun and Creole White Bean Soup
  INGREDIENTS:
1/2 cup Minced onion
1/2 cup Minced celery
1/2 cup Zatarain's Sweet Bell pepper
2 tbsp Butter or margarine
1 1/2 lb Ham, cut into 1" cubes
1 lb Smoked sausage, 1/2" slices
1 can Tomato sauce (8oz)
2 cans (16oz.) Trappey's Navy Beans with Bacon
4 cup Water
Salt Black pepper

DIRECTIONS:
In large saucepan, cook onion, green onion,celery and bell pepper in butter until soft.
 Add ham and tomato sauce; simmer 15 to 20 minutes.
. In separate saucepan, bring navy beans with bacon to boil.
. Puree beans and their liquid in a food processor or blender; add to ham mixture.
. Add the water; season to taste and simmer for 1 hour. Serve piping hot. This is frequently served with cornbread, or garlic bread in Louisiana.
Yield:  Serves 6 to 8
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