Tenderbelle's 3 Bean & Ham Soup

In my search for a way to use leftover Christmas ham, I found Red Cabbage (Rot Kohl) by mandabear. In turn, I think she got it from Mr. Food. Well....I adapted the recipe to fit the taste of my household and this is what I came up with. It is simple to prepare, and delicious...especially the second time around. Enjoy!

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 2 (14 1/2ounce) cans Swanson chicken broth, ready to use
• 2 (16 ounce) cans  bush's butter beans, undrained
• 1 (16 ounce) can  bush's black-eyed peas, undrained
• 1 (16 ounce) can  bush'es pinto beans, undrained
• 1 (8 ounce) can Rotel Tomatoes, undrained (mild)
• 1 (8 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can  liced potatoes, undrained
• 1 (15 ounce) can  sliced carrots, undrained
• 3  cups cooked ham, diced
• 1  small onion, chopped
•  salt, to your liking
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon garlic powder

Directions

1. In soup pot, combine all ingredients. Bring to a boil over medium heat. Reduce heat to low; cover and simmer 1 - 2 hours. Stir on occasion, checking liquid. May add water if needed.