Instructions: Melt the butter in a large soup pot over medium heat. Put the carrots, celery, onion, and garlic in a food processor and process till still a little chunky (about 1/4 inch chunks). Transfer to the soup pot and cook for 5 minutes. Add thyme and cook 5 minutes more.

Add 1/2 gallon cold water, the ham bone, and the beans. Bring to a boil; then turn the heat down to a simmer (about 2 on electric stove), cover, and cook for about 3 to 3 1/2 hours, adding more water to keep the beans covered by 1 inch. Season with salt and pepper to taste.

NOTES : Garys other possibilities: Use 1 1/2 T curry, adding half instead of thyme and half with the salt and pepper. Add a peeled chopped tomato.

Add some sausage (this is good). Finely mince 6 coriander leaves and cook with the soup. Pass a bowl of grated Monterey jack cheese or sour cream with the soup. Serve with French bread.

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