Ingredients for 12 servings:
1. 3 1/2 quarts chicken broth
2. 4 tablespoons chicken base (not boullion…too salty)
3. 2 bay leaves
4. 4 (15 ounce) cans butter beans, drained
5. 2 tablespoons vegetable oil
6. 1 small onion, diced
7. 3 celery ribs, diced
8. 3 carrots, peeled and diced
9. 2 cups diced ham
10. 2 teaspoons garlic granules (I prefer a few minced cloves of fresh garlic)
11. 1/2 teaspoon salt
12. 1 teaspoon thyme
13. 1 tablespoon parsley, minced

Directions:
1. In a large pot, bring chicken broth to a boil.
2. Add base, bay leaves and beans.
3. Reduce heat, and simmer.
4. In a skillet or sauté pan, heat oil until shimmery, and add diced onion, celery and carrot, and cook until soft, 10 minutes or so.
5. Add diced ham to the pan and sauté until ham begins to brown.
6. Add garlic, salt, thyme and parsley to pan, and continue to cook about 10 minutes.
7. Scrape contents of pan into the stockpot with the soup and beans.
8. Continue to simmer about 2 hours.
9. Remove bay leaves before serving.

Enjoy your meal!