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Black Bean Soup

2 cups canned black beans
1 onion, diced
1 carrot, diced
2 celery ribs, diced
1/4 pound ham, chopped
1 teaspoon salt
1 teaspoon pepper
4 bay leaves
1 tablespoon honey
2 cups chicken broth
4 cups water

1. In a saucepan, combine canned black beans, diced onion, diced carrot, diced celery ribs, chopped ham, salt, pepper, bay leaves, honey, chicken broth, and water. Bring to a boil, reduce to a simmer, and cook until the vegetables are tender, adding more water if required.
2. Cool, remove the bay leaves, and puree in a blender or food processor until smooth.
3. Return to the saucepan and reheat on low until heated through, about 40 minutes.

Makes 6 servings.