Easy Ez Navy Bean Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium yellow onion
3 celery hearts, diced
4 (15 ounce) cans s&w white beans
6 cups chicken broth
5 ounces honey-roasted ham, diced
4 russet potatoes, peeled and diced
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
1 bay leaf
cornstarch
water

Preparation

In a large soup pot sautee onion and celery in olive oil until soft.
Add remaining ingredients to pot; bring to a boil. Reduce heat to simmer and continue to simmer for 45, or until potatoes are soft.
Thicken with cornstarch and water. ENJOY!