Ham-And-Bean Soup - cooking recipe

Ingredients

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.)

Preparation

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.
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.