"In ‘The Complete Southern Cookbook’ by Tammy Allgood..."
INGREDIENTS
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2 tablespoons canola oil or 2 tablespoons vegetable oil
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1 large white onion, diced
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1 bunch green onion, chopped
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2 large carrots, peeled and chopped
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2 stalks celery, diced
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1 garlic clove, minced
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1 tablespoon ham soup base or 1 tablespoon ham bouillon
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1/2 teaspoon black pepper
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2 cups chopped cooked ham
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2 (15 ounce) cans navy beans, drained and rinsed
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2 (15 ounce) cans cannellini beans, drained and rinsed
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1 (15 ounce) can black beans, drained and rinsed
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4 yukon gold potatoes, peeled and diced