Heat vegetable oil in a soup pot. Add carrots, celery and onion. Sauté for about 4 minutes, just until onion is beginning to soften. Add ham, sauté 2 minutes. Add garlic, sauté one more minute. Add 3 cups stock, bring to a low boil for about 10 minutes, stirring once or twice.
Meanwhile, in a food processor, combine all but 1/2 of a can of beans, including juice, and the tomato sauce. Process until smooth. Add remaining stock to processor to thin mixture. Process to combine. Add mixture from processor into ham mixture. Add remaining 1/2 can of beans, stir to blend, bring to a boil, lower heat, cover and simmer for 30 minutes.
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|Serving Size: 1 Serving (2392g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 156 (12%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 65mg||20 %|
|Sodium 1202.1mg||41 %|
|Potassium 4268.5mg||112 %|
|Total Carbohydrate 238.2g||70 %|
|Dietary Fiber 46.1g||184 %|
|Sugars, other 192.2g|
|Protein 63.7g||91 %|
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Calories per serving: 1310
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