2 tbsp. butter
1/3 c. diced celery
1/3 c. diced carrot
1/3 c. diced onion
1 tbsp. minced garlic
1 can (16 oz.) white navy beans
1/2 tsp. dried thyme
1/8 tsp. pepper
2 c. water
1 packet chicken gravy mix
8 oz. smoked ham, diced (1 1/2 c.)

Melt butter in medium size saucepan over medium low heat. Add celery, carrot, onion and garlic; stir to mix well. Cover and cook 5 minutes or until vegetables are almost tender. Add remaining ingredients. Bring to boil over medium high heat. Reduce heat, cover and simmer 15 minutes for flavors to blend.

Pour 1/2 cup soup into blender, puree until smooth and return to pot; or mash some of the vegetables against the side of the pot with a fork or wooden spoon. Simmer soup uncovered 5 minutes longer. Makes 4 servings.