Ham and Bean Soup

3 T. butter
1 chopped onion ( about ½ cup )
3 celery stalks, diced (about ½ cup)
2 garlic cloves, chopped
3 large carrots, diced (about 1 cup)
6 cups chicken broth
¼ tsp thyme
1 bay leaf
1/8 tsp pepper
2 cans navy beans, undrained
1 cup chopped ham

In a large pot melt 3 T. butter. Saute onion, celery, carrots and garlic until onion and celery are tender. Add the rest of the ingredients. Cover and cook 15 minutes or until hot. Discard bay leaf. Serve.