French Ham and Bean Stew

The French call this dish garbure, a simmered, substantial soup that’s perfect for cooler weather. This speedy version captures all the traditional flavors without hours of cooking.

tablespoons butter 1 large onion, chopped (about 1 1/2 cups)

2 1/2 cups chicken stock or broth 1 (15-oz.) can great Northern beans, drained, rinsed 1 (10-oz.) bag shredded coleslaw mix (about 5 cups)

1 (8-oz.) pkg. diced ham (1 1/2 cups)

cup diced unpeeled red potatoes (1/2 inch)

1/4 teaspoon pepper 1. Melt butter in large saucepan over medium-high heat. Cook onion 3 minutes or until it begins to soften, stirring occasionally. Stir in all remaining ingredients. Cover; bring to a boil.

Reduce heat to medium to medium-low to maintain a gentle boil. Boil, uncovered, 10 to 15 minutes or until vegetables are tender.

(1 1/2-cup) servings PER SERVING: 340 calories, 12 g total fat (6 g saturated fat), 25 g protein, 34.5 g carbohydrate, 50 mg cholesterol, 1180 mg sodium, 8 g fiber