Ham and Bean Soup Recipe

Ham and Bean Soup 

1 large onion, chopped

1 stalk celery, chopped

2 large carrots, peeled and sliced

2 cloves garlic, minced

3 T. butter

1 C. water

3 C. chicken stock

2, 15.5 oz. can dark red kidney beans, drained

1, 15.5 oz. can light red kidney beans, drained

1, 15.5 oz. can white kidney beans, drained 

3-4 C. cubed ham (use more or less, depending on your preference)

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. parsley

1 bay leaf 

Melt the butter in a dutch oven over medium high heat. Add the onion, celery and carrots…cook for 5-6 minutes. Add the garlic and cook about 1 min. more. Add in the water and chicken stock, all the drained beans, ham and seasonings. Reduce the heat to low, cover and cook for 1 hour. Remove the bay leaf before serving.