Pantry Chuckwagon Soup - cooking recipe

Ingredients

Puree
49 1/2 ounces chicken broth
15 ounces pinto beans
14 1/2 ounces sliced carrots (include liquid)
8 ounces frozen peas, thawed
8 ounces tomato sauce
6 ounces country ham
4 ounces chopped green chilies
Add to puree
28 ounces diced tomatoes (include liquid)
16 ounces chili with beans
1 cup frozen corn, thawed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon black pepper
hot sauce (optional)
salt (country ham is salty) (optional)

Preparation

Using a food processor, blender or immersion blender. puree chicken broth, pinto beans (with liquid), sliced carrots (with liquid), peas, tomato sauce, ham, and green chilies.
Place puree in your soup pot and add diced tomatoes with liquid, chili, corn, garlic powder, onion powder, chili powder and black pepper. Taste soup first to see if you want salt, because country ham is salty. Also if you subbed regular smoked ham you might want some salt.
Bring soup to a boil, then lower heat and simmer for 20-30 minutes to give the soup time to blend flavors. Add hot sauce if you like.
Serve hot with crackers and you can freeze leftovers for probably a month or so.