Soup is Ready!

I love autumn in Michigan;  crisp mornings, bright falling leaves, pumpkins and mums on porches, football games, Halloween, apples and butternut squash! With so much to see and do, it is no wonder the time passes by so quickly.

November marks the official start of soup season at my house! So far I've made butternut squash, split pea with honey baked ham, and the official Michigan bean and potato soup from the Michigan Bean And Potato Commission.

The recipe for this bean and potato soup is worth sharing!

Oh, and the photo is not the soup as it was eaten before this post! The basket of bebeknits is a result of another of my fall favorites!

Michigan Bean and Potato Soup

2 lbs navy beans (I use the precooked Randall's in the large jar)
2 cups potatoes diced
1/2 cup onion diced
1/2 cup carrots diced
1/2 cup celery diced
1/2 lb ham diced ( I used Honey Baked Ham slices)
1T seasoned salt
1t garlic powder
1/2 t cumin
2 cups chicken broth
1/2 cup ketchup
salt and pepper to taste

Soak beans as directed or just use the precooked! Veggie amounts can be adjusted to your taste. Remember that it is soup! Add everything together in a soup pot and cook for an hour or so. Especially good the next day when flavors have mingled! Enjoy!