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


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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)

How to Make Ham and Three Bean Soup


  • 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!

Printable Recipe Card

About Ham and Three Bean Soup

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

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