Instructions: Combine broth, celery, cabbage, onion and carrots in a large saucepan. Bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes or until vegetables are tender.

Meanwhile, melt butter in a saucepan over medium heat and add flour, salt and pepper. Stir to a smooth paste. Combine the half-and-half and milk and gradually add to the flour mixture, stirring constantly. Cook and stir until thickened and continue cooking 1 minute longer.

Gradually stir into the vegetable mixture. Add the ham and thyme. Heat through. Garnish with parsley, if desired, and serve.

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