1 lb. dry sm. white beans
2 qts. chicken broth
2 tsp. dry savory or thyme leaves
1 (28 oz.) can pear tomatoes
1 (17 oz.) can creamed corn
Salt and pepper

Soak beans - rinse and drain. In a 5 quart pot, add beans, broth and leaves. Boil on high, reduce heat, cover and simmer until beans are tender (approximately 1 1/2 hours). Cut tomatoes in small pieces, add to soup with corn. Salt and pepper to taste. Cover and simmer 30 minutes. With masher or spoon, mash some of the beans to thicken.