2 tbsp. butter
1/3 c. diced celery
1/3 c. diced carrot
1/3 c. diced onion
1 tsp. minced garlic
1 (16 oz.) can white, navy or kidney beans
1/2 tsp. dried thyme
1/8 tsp. pepper
2 c. water
1 (7/8 oz.) pkg. chicken gravy mix
8 oz. smoked sausage or 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 of soup into blender, puree until smooth and return to pot; or mash some of the vegetables against the side of pot with fork or wooden spoon. Simmer soup uncovered 5 minutes longer. 4 servings, 1 cup each.