Prep 15 mins
Cook 40 mins
Adapted from a BHG recipe. The flavor was better, to me, on the second day.
- 4 (15 ounce) cans navy beans or 4 (15 ounce) cans great northern beans, rinsed and drained
- 1 1⁄2 cups diced cooked ham
- 1 large onion, chopped
- 1 cup sliced celery
- 1 teaspoon dried thyme
- 1⁄2 teaspoon ground black pepper
- 1⁄2-1 teaspoon minced garlic
- 2 (14 ounce) cans chicken broth (low sodium if desired)
- 3 cups water
- In a large soup pot, add the beans, ham, onion, celery, thyme, pepper, and garlic; stir to combine.
- Add in chicken broth and water; stir.
- Bring to a boil, lower heat.
- Cover and let simmer 20-30-40 minutes or until vegetables are tender.
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!
Really really really good with cornbread! I didn't have celery, so I substituted green pepper and LOVED it. Would make it again tomorrow.
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.