Ham& Bean Soup

1 cup dry navy beans

1 cup sliced celery

1 cup sliced carrots

1 cup chopped onion

3/4 cup chopped, fully cooked ham

1 teaspoon instant Chicken bouillon granules

1 teaspoon dried thyme -- crushed

2 bay leaves

1/4 teaspoon pepper

Rinse beans; drain. In a large saucepan combine the beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or skip boiling the water and soak the beans overnight in a covered pan.) Drain and rinse beans.

In the same pan stir together the beans, 4 cups fresh water, celery, carrots, onion, ham, bouillon granules, thyme, bay leaves, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 1/4 hours or till the beans are teneder. Discard bay leaves. Using a fork, slightly mash the beans against the side of the saucepan to slightly thicken the soup. Makes 4 servings. 247 calories per serving--2 grams fat per serving.