ham and three bean soup
(1 rating)
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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(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
1 Hr
method
Stove Top
Ingredients For ham and three bean soup
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1 tspcanola oil
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3 lgcarrots, chopped
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2 stalkcelery, chopped
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2 smonions, chopped
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2 clovegarlic, chopped fine
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1 cham, diced (i use half a ham steak)
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4 to 6 cchicken broth, reduced sodium, fat free
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1 canblack beans, 15 oz. (drained and rinsed)
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1 cangreat northern beans, 15 oz (drained and rinsed)
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1 candark red kidney beans, 15 oz (drained and rinsed)
How To Make ham and three bean soup
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1Heat 1 teaspoon of Canola oil in a cast iron pot (dutch oven). Medium heat is good.
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2Saute carrots, celery, and onion until translucent. About five (5) minutes
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3Add garlic, ham, and chicken broth. Bring to slow boil.
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4Reduce heat and add three types of beans. (Sometimes I will mash some of the great northern beans first, to thicken the soup)
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5Put 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.
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6Enjoy with a big hunk of crusty bread, butter and Table Syrup!
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Categories & Tags for Ham and Three Bean Soup:
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