• 1-1/4 lbs. cooked ham, cubed
• 2 carrots, peeled
• 1-1/4 cloves
• 1/4 tsp. pepper
• 1/3 cup unsalted butter
• 2 large onions, thinly sliced
• 11 ounces canned three bean mix
• 2-2/3 cups water

Place first 4 ingredients in a large soup pot. Cover with water and boil 20-30 minutes until meat is tender. Melt butter in a heavy nonstick skillet over medium heat. Add onions. Cook about 1 hour, stirring occasionally over low heat until onions are caramel-colored. Add mixed beans. Remove meat and carrots from broth. Mash carrots with a fork and return to broth. Add onions and continue to simmer. When meat is cool, discard fat and bone. Cut meat in chunks and return to broth. Season with salt and pepper to taste.

Per serving: calories 503, fat 27.7g, 49% calories from fat, cholesterol 117mg, protein 32.8g, carbohydrates 31.7g, fiber 8.2g, sugar 11.4g, sodium 1921mg, diet points 11.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.0, Fruit: 0.0, Bread: 0.8, Lean meat: 0.0, Fat: 3.0, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Fumé Blanc, or Beaujolais.