Ingredients
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, peeled and sliced
2 cloves garlic, minced
3 Tbs butter
1 cup water
3 cup 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 cups cubed ham (use more or less, depending on your preference)
1/2 tsp salt
1/2 tsp pepper
1 tsp parsley
1 bay leaf
Directions
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.
**Very nutritive and easy to make soup and a great way to use ham leftovers too!
Courtesy Janet’s Appalachian Kitchen
