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)

How to Make Ham and Three Bean Soup


  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!

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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