Tenderbelle's 3 Bean & Ham Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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! Ingredients:
2 (14 1/2 ounce) 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.
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