4 c. chicken stock OR 4 c. water with 2 tbsp. granulated chicken bouillon
1 1/2 c. diced onions
1 1/2 c. diced ham
2 (15 1/2 oz.) cans cut green beans with juice
OR 2 (9 oz.) pkgs. frozen green beans
4 c. cooled BAKED potatoes, cut into 1/2 inch cubes (about 4 potatoes)
2 tbsp. fresh minced parsley or 1 tbsp. dried parsley
1/2 tsp. each basil and seasoned salt
1/4 tsp. each thyme, onion salt, garlic powder, sage, pepper and celery salt
3 tbsp. butter
1/3 c. flour
2 c. milk

Cook chicken stock, onion, ham, green beans, potatoes, parsley and seasonings together in a large pot until vegetables are tender.

In a separate pan, melt butter and stir in flour to make a smooth, thick roux.

Add roux to soup a little at a time while the soup is boiling, stirring constantly until the roux is completely dissolved.

Turn down the stove heat to low and add milk, stirring constantly. Makes about 1 gallon of soup, serving 8-10.