This classic ham and bean soup is easy and packed with satisfying old-fashioned flavor. 
Serve it with hot corn bread or corn muffins.

Ingredients
4  15-ounce cans navy or Great Northern beans, rinsed and drained
1-1/2  cups chopped cooked ham
1  large onion, chopped
1  cup sliced celery
1  teaspoon dried thyme or dried sage, crushed
1/2  teaspoon ground black pepper
1/4  teaspoon minced garlic
2  14-ounce cans reduced-sodium chicken broth
3  cups water

Directions 
In a Dutch oven combine drained beans, ham, onion, celery, thyme, pepper, and garlic.
Stir in chicken broth and water. Cover and simmer about 20 minutes or until vegetables are tender.  Makes 8 servings.
 
To Make Ahead: Prepare as directed. Transfer to a storage container; cover. Chill for up to 48 hours. To serve, return soup to a Dutch oven; cook over medium heat until heated through.

  
Source:  Better Homes & Gardens