Ham and Bean Bag Soup

• 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
• 12 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

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.

canola oil, white onion, green onion, carrots, stalks celery, garlic, ham soup base, black pepper, ham, navy beans, cannellini beans, black beans, gold potatoes

Taken from www.food.com/recipe/ham-and-bean-bag-soup-514315 (may not work)