Ham and Bean Soup

Ham and Bean Soup 1 large onion, chopped 1 stalk celery, chopped 2 large carrots, peeled and sliced 2 cloves garlic, minced 3 T. butter 1 C. water 3 C. 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 C. cubed ham (use more or less, depending on your preference) 1/2 tsp. salt 1/2 tsp. pepper 1 tsp. parsley 1 bay leaf 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.