Ham and Three Bean Soup

Lisa, Mason's Mom

By
@Mommatomase

This recipe is easy, healthy, and packed full of protein.
My Great-Aunt used to make this all the time. I just revamped it to make it a little more colorful.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 tsp
canola oil
3 large
carrots, chopped
2 stalk(s)
celery, chopped
2 small
onions, chopped
2 clove
garlic, chopped fine
1 c
ham, diced (i use half a ham steak)
4 to 6 c
chicken broth, reduced sodium, fat free
1 can(s)
black beans, 15 oz. (drained and rinsed)
1 can(s)
great northern beans, 15 oz (drained and rinsed)
1 can(s)
dark red kidney beans, 15 oz (drained and rinsed)

Directions Step-By-Step

1
Heat 1 teaspoon of Canola oil in a cast iron pot (dutch oven). Medium heat is good.
2
Saute carrots, celery, and onion until translucent. About five (5) minutes
3
Add garlic, ham, and chicken broth. Bring to slow boil.
4
Reduce heat and add three types of beans. (Sometimes I will mash some of the great northern beans first, to thicken the soup)
5
Put on the lid and let it simmer for as long as you need it to simmer. You can eat it right away or let the flavors "marry" first.
6
Enjoy with a big hunk of crusty bread, butter and Table Syrup!

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Quick & Easy, Healthy