Cabbage-Bean Soup

1 small onion, diced
2 cups water
2 (14 1/2-ounce) cans Mexican style stewed tomatoes
8 ounces cooked ham, diced
1 (10-ounce) package shredded cabbage
2 teaspoons chili seasoning mix
1/4 teaspoon pepper
1 (16-ounce) can great Northern beans, rinsed and drained

Sauté onion in a Dutch oven coated with cooking spray over medium heat until tender.
Add 2 cups water and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add beans; cover and simmer, stirring occasionally, 20 minutes.

« Vegetable Soups