- 1 cup chopped onion
- 1 tablespoon vegetable or olive oil
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 cup sliced carrots
- 3 1/2 cups water
- 4 HERB-OX® beef bouillon cubes
- 1 (14.5 ounce) can diced tomatoes
- 1/3 cup chili sauce
- 3 tablespoons cider vinegar
- 1 tablespoon firmly packed brown sugar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons prepared mustard
- 1 cup diced ham
- 2 tablespoons chopped fresh parsley
- In large saucepan, saute onion in oil until golden. Stir in beans and next 9 ingredients. Bring mixture to a boil. Reduce heat, cover and simmer for 25-30 minutes or until carrots are tender. Stir in ham and parsley. Ladle into bowls and serve.