Ham-And-Bean Soup

• 2 cups cubed ham
• 2 tablespoons pure olive oil
• 1 large onion, diced
• 1 bunch green onion, chopped
• 2 large carrots, diced
• 2 celery ribs, diced
• 1 vegetable bouillon cube
• 1/2 teaspoon pepper
• 2 (15 ounce) cans navy beans, drained
• 2 (15 ounce) cans cannellini beans, drained
• 1 (15 1/2 ounce) can black-eyed peas, drained
• 4 large potatoes, peeled and diced (about 2 lb.)

1. Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and saute 5 minutes or until onion is tender.
2. Stir in navy beans, and next 3 ingredients (add ham bone if you have). Add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes. Remove and discard bone before serving.

ham, olive oil, onion, green onion, carrots, celery, vegetable bouillon cube, pepper, navy beans, cannellini beans, blackeyed peas, potatoes

Taken from www.food.com/recipe/ham-and-bean-soup-350511 (may not work)