Prep 15 mins
Cook 20 mins
This is a simple little Campbell Soup recipe I cut out of a magazine about 25 or 30 years ago. Sometimes I leave the green beans out since it only calls for a cup and sometimes I will put a whole can in. You can also double this recipe very easily. I've always loved the simplicity of this recipe, but I cut the amount of thyme down, seems to overpower the flavor too much.
- 2 slices bacon, crumbled
- 1 cup cooked ham, diced
- 2 tablespoons onions, chopped
- 1⁄4 teaspoon thyme leaves, crushed
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can chicken noodle soup
- 1 (10 1/2 ounce) soup can milk
- 2 hard-cooked eggs, coarsely chopped
- 1 cup green beans, cooked
- In large saucepan cook bacon until crisp; remove and crumble.
- Brown ham and cook onion with thyme in drippings until tender.
- Add remaining ingredients except bacon.
- Heat; stir occasionally.
- Garnish with bacon.
Simple and delicious. I will use low sodium soups next time. I felt it was just a tad too salty, but that could have been the fault of the ham/bacon. Made for Belly Warmer: Soups and Stews January Photo Forum Event s:)
Quick and easy, got to use up so leftover ham, sauted some garlic with the onions and use mixed vegs instead of the green beans. Thanks.