White Bean Soup is a great leftover re-work and definitely sticks to the ribs.

1 lb. Navy Pea beans
1 sm. bell pepper, diced
1 can tomatoes with green chilies (like Ro-Tel)
1 beef bullion cube
4 medium carrots, cut small
1 tbs. dried parsley
Creole seasoning
1 medium onion chopped
1/4 cup green onions chopped
1 lb. cooked ham diced
2 - 8oz. can tomato sauce
2 large red potatoes diced
1 medium turnip (optional)
1 - 8 oz. pkg. Vermicelli
Water to cook beans, and, determine thickness of the final outcome.

Wash well and pick beans for bad ones and rocks. Soak beans in cold water until plump (softened). Drain water, and in a pot cover beans with fresh water and boil for 30 minutes. Drain once more, rinse and put beans to boil again. Add onions, celery, Ro-Tel, ham, tomato sauce and bullion cube. Cook until beans are tender.

Add potatoes, carrots and turnips. Continue cooking until tender. Add cooked Vermicelli to soup. Add water to gain the consistency you want (should be creamy). This recipe can used using left-over white beans (modified somewhat).

H. Leblanc - Houma, LA