Bean with Ham Soup

1 cup diced ham

2 Tbsp. butter or oil

1 cup chopped celery

1 ½ cups chopped carrots

1 small onion, chopped

4 cloves garlic, minced

1 bay leaf

3 15 ½ oz. cans white beans, drained (about 5 1/2 cups cooked beans)

4 cups chicken broth

2 tsp. dried parsley

½ tsp. dried thyme

Salt and pepper to taste

Over medium heat, sauté carrots, celery, and onion in butter or oil for 7 minutes.  Add garlic and sauté for an additional minute, stirring constantly. 

Add two cans (about 3 1/2 cups) of beans, bay leaf, and chicken broth.  Bring to a boil, cover, and reduce heat to low.  Let simmer 15-20 minutes, or until the carrots and celery are soft. 

Uncover and remove the bay leaf.  Using a potato masher or immersion blender, partially mash the bean mixture until it thickens slightly.  Stir in the last can (2 cups) of beans, parsley, thyme, and ham.  Season with salt and pepper to taste.