Ham and Bean Bag Soup

In ‘The Complete Southern Cookbook’ by Tammy Allgood

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 2  tablespoons canola oil or 2  tablespoons  vegetable oil
• 1  large  white onion, diced
• 1  bunch green onion, chopped
• 2  large carrots, peeled and chopped
• 2  stalks celery, diced
• 1  garlic clove, minced
• 1  tablespoon  ham soup base or 1  tablespoon  ham bouillon
• 1⁄2 teaspoon black pepper
• 2  cups  chopped cooked ham
• 2 (15 ounce) cans navy beans, drained and rinsed
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 4  yukon gold potatoes, peeled and diced

Directions

1. Place the oil in a large Dutch oven over med-high heat.
2. Add the onions, green onions, carrots, celery, garlic, ham base, and pepper.
3. Saute 5 minutes, or until the onions are tender.
4. Stir in the ham, navy beans, cannellini beans, black beans, and potatoes.
5. Add enough water to cover.
6. Bring to a boil, cover, and reduce the heat to low.
7. Cook 45 minutes, stirring occasionally.
8. Serve warm.