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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 7 |
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Adapted from a BHG recipe. The flavor was better, to me, on the second day. Ingredients:
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 |
Directions:
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.
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