Denver Bean Soup

This recipe is great for a cold and rainy day. It's an easy recipe for the younger kids to help with, because they love using the can opener and dumping stuff in!

1 lb ham (I ask the deli clerk at the grocery store to cut a thick 1 lb slice of ham and then I cut it into cubes at home. It's less expensive usually than the prepackaged ham, if you can believe that!)
2 cloves garlic, crushed (note that crushed is different than chopped - for this recipe, you crush it for the right amount of garlic taste).
1 small onion, chopped
1 can chicken broth
8 oz. can tomato sauce
2 red potatoes, cut into cubes
1 can great northern beans (undrained)
1 can red chili beans (undrained)
1 can mixed vegetables (drained)
2 cups shredded cabbage (optional)

In a large soup pot, saute garlic, onion and the ham. I used fully cooked ham, so this was a quick process. I saute'd until the onions look kind of translucent. If you use uncooked ham, then be sure to cook it thoroughly then add in the garlic and onion at the end of the saute process. Add remaining ingredients, except for the cabbage. Bring it to a boil, then reduce the heat and simmer for 1/2 hour. Add the cabbage, and sprinkle some salt and pepper to taste. Cook 20 more minutes.

I listed the cabbage as optional. It makes the soup a little more interesting, but if you have picky eaters in your family who will think it's weird, I think it can be left out without any major difference in the taste of this recipe. You won't have a cabbage-induced trumpet concert at bedtime either.

Side dishes - Something like Jiffy Corn Bread or Sister Schubert Yeast Rolls are nice to go with this.