Total Time
Prep 15 mins
Cook 40 mins

Adapted from a BHG recipe. The flavor was better, to me, on the second day.

Ingredients Nutrition


  1. In a large soup pot, add the beans, ham, onion, celery, thyme, pepper, and garlic; stir to combine.
  2. Add in chicken broth and water; stir.
  3. Bring to a boil, lower heat.
  4. Cover and let simmer 20-30-40 minutes or until vegetables are tender.
Most Helpful

I figured since the option to use different beans was there, I'd opt for a can each of dark red kidney, black and great northern beans along with some frozen corn for color. It worked well. No dried thyme so snipped a sprig of fresh rosemary and let simmer for about 20 minutes in the soup. Leftovers were yummy and because I like spicy stuff, added some green Tabasco the 2nd night. Mahalo!

KauaiCarolAnn December 20, 2011

Really really really good with cornbread! I didn't have celery, so I substituted green pepper and LOVED it. Would make it again tomorrow.

singinsweetie17 December 12, 2008

I added 2 slices of bacon. Didnt have an celery, so I didnt put it in. Also, my ham was maple glazed so I added about 1/4 tsp of sea salt so it wouldnt be to sweet. It was delish! I will definately make this one again.

AimeeR April 10, 2007