2-3 (15 oz) cans navy or Great Northern beans
1 1/2 cups diced, cooked ham
1 large onion, chopped
1 cup celery, diced
1 tsp. dried thyme or sage, crushed (I use Italian seasoning)
1/2 tsp. black pepper
1 tsp minced garlic
2-3 cups broth - I usually use the broth the ham bone is cooked in or chicken broth.
In a large stock pot, saute onion and celery in a small amount of olive oil until tender. Add garlic and continue cooking 2 more minutes. Add in thyme and pepper (or Italian seasoning). Let cook another 10-15 minutes. Stir in beans, drained - and ham. If soup is too thick add more broth. Bring to a boil; reduce heat. Serve with cornbread or crackers.
