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.