Ham and Three Bean Soup

Lisa, Mason's Mom


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.

★★★★★ 1 vote
20 Min
1 Hr
Stove Top


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)


1Heat 1 teaspoon of Canola oil in a cast iron pot (dutch oven). Medium heat is good.
2Saute carrots, celery, and onion until translucent. About five (5) minutes
3Add garlic, ham, and chicken broth. Bring to slow boil.
4Reduce heat and add three types of beans. (Sometimes I will mash some of the great northern beans first, to thicken the soup)
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.
6Enjoy with a big hunk of crusty bread, butter and Table Syrup!

About Ham and Three Bean Soup

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