HAM AND THREE BEAN SOUP

Ham and Three Bean Soup image

Provided by Lisa, Mason's Mom

Time 1h20m

Number Of Ingredients 10

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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)

Steps:

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!